Curried Lentil Soup with Yogurt
"If you’ve soaked your lentils (which you don't need to do), start with 4 cups of water instead of 6 and add more as the soup cooks, as needed. Cut down the first cooking time to 20 to 25 minutes, then follow the recipe again from there...."
INGREDIENTS
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1/4 cup olive oil
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1 large red or yellow onion, diced
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2 celery stalks, halved lengthwise and thinly sliced
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4 cloves garlic, minced
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One 1/2-inch piece fresh ginger, minced
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Kosher or sea salt
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2 tablespoons fresh curry powder
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1/2 teaspoon cumin
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1 cup brown or green lentils, rinsed
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One 14-ounce can diced or crushed tomatoes
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6 cups water
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1 cup coconut milk (not low fat)
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Juice of 1 lime
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Plain yogurt for garnish
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Cilantro leaves for garnish
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