Curried Lentil Soup
with Celery Leaves and Yogurt
- 20 grams Red lentils
- 200 milliliters Vegetable broth
- 1 teaspoon Curry powder
- ½ small stalk Celery (about 25 grams)
- 1 tablespoon Yogurt (low-fat)
Bring the lentils and broth to a boil in a pot. Add curry powder, cover and cook over low heat until lentils are tender, about 6 minutes.
Meanwhile, rinse celery, drain and remove any strings. Reserve celery leaves.
Cut celery stalks into thin slices (about 5 mm or 1/4 inch). Add to pot and continue cooking, covered, 3-4 minutes more.
Rinse celery leaves, cut into large strips and shake dry.
Season soup with salt and pepper. Sprinkle with celery leaves and serve immediately with yogurt.