Indian Lentil Soup

6-1.3 cup servings
1/2 c chopped onion
1 clove garlic, minced
2 t curry powder
1 t crushed coriander
1 t cumin seeds
1/2 t ground turmeric
1/4 t crushed red pepper flakes
1 T olive oil
5 cups vegetable broth
4 c water
2 c lentils
salt and pepper to taste
top with plain yogurt

saute onion, garlic curry powder, herbs, and red pepper in oil in large saucepan until onion is tender, about 5 minutes, stirring frequently. Add brother, water, and lentils; heat to boiling. Reduce heat and simmer, covered, until lentils are tender, about 30 minutes. Season to taste with salt and pepper. Top each bowl of soup with a T of yogurt.

This was pretty awesome.

However - I used a lot more than a tablespoon of yogurt. It lightly sweetens the soup and smooths all the flavors and textures into a cohesive awesomeness. (I really need better descriptive terms).
I served the yogurt into my bowl as I ate it, because if it was mixed in the soup it got a little grainy.
I really like it - Bryan really liked it, Jessy came over and she liked it! Also - this is a CHEAP meal! lentils, yogurt, and spices. Mmmmm.