Curried Lentil Soup

• 1 tablespoon olive oil
• 1 large onion,chopped
• 3 cloves garlic,minced
• 2 tablespoons minced fresh ginger
• 1 jalapeño pepper, seeded and minced
• 1 1/2 tablespoons curry powder
• 1 teaspoons cinnamon
• 1 teaspoon ground cumin
• 2 bay leaves
• 1 1/2 cups red lentils
• 8 cups reduced-sodium chicken broth
• 3 tablespoons chopped fresh cilantro, or parsley
• 2 tablespoons lemon juice
• 2 tablespoons mango chutney
• Salt & freshly ground pepper, to taste
• 1/3 cup plain greek yogurt

1. Heat oil in a heavy stockpot over medium heat. Add onion and sauté until softened, 3 to 5 minutes. Add garlic, ginger, jalapeno, curry powder, cinnamon, cumin and bay leaves and cook, stirring, for about 5 minutes longer.
2. Stir in lentils and broth and bring to a boil. Reduce heat to low and simmer, partially covered, until the lentils are tender, about 45 minutes.
3. Discard bay leaves. Stir in cilantro (or parsley), lemon juice and chutney. Season with salt and pepper. Ladle the soup into bowls and garnish with yogurt

Per serving: 233 calories; 3 g fat ( 0 g sat , 2 g mono ); 0 mg cholesterol; 35 g carbohydrates; 18 g protein;13 g fiber; 756 mg sodium; 910 mg potassium.