1 tablespoon canola oil

1 large onion,chopped

3 cloves garlic,minced

2 tablespoons minced fresh ginger

1 jalapeño pepper, seeded and minced

1½ tablespoons curry powder

1 teaspoons cinnamon

1 teaspoon ground cumin

2 bay leaves

1½ cups red lentils, rinsed and picked over (see Note)

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

⅓ cup plain nonfat yogurt

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