This is not the lentil soup you grew up with - the contrasting flavors of warm curry and cool peppermint, finished off with creamy yogurt and the bright taste of cilantro makes this perfect for dinner on a cold night.

Basil Leaves, Cilantro, Curry Powder, Peppermint Leaves

1 tablespoon olive oil
1 Spanish onion, chopped
2 garlic cloves, minced
2 carrots, diced
1 celery stalk, diced
2 tablespoons curry powder, any heat  
1 tablespoon dried peppermint leaves
1 tablespoon dried basil leaves
3 cups lentils, washed and picked over for pebbles
10 cups chicken broth
1/2 cup plain yogurt
1/2 cup coarsely chopped cilantro leaves

Place a large stockpot over medium heat and when it is hot, add the oil.  Add the onion, garlic, carrots, celery, curry powder, peppermint and basil and cook until the onion is soft, about 10 minutes.  Add the lentils and chicken stock and bring to a boil.  Lower the heat to low and cook for about 2 hours.  Cover and refrigerate up to 5 days or serve immediately, garnished with the yogurt and cilantro leaves. 

Yield: about 12 cups 
Level of Difficulty: 2
Time: 2 1/2 hours