Indian Lentils and Rice Soup

From start to finish, you can have lentil soup in less than 30 minutes. I have to say my daughter doesn't enjoy the mint and coconut in it so we serve hers without!

• Ready In: 30 mins
• Serves: 6

Ingredients

• 8  medium green onions, chopped (1/2 cup)
• 1  tablespoon  finely chopped gingerroot
• 1⁄8 teaspoon crushed red pepper flakes
• 2  cloves garlic, finely chopped
• 5 1⁄4 cups vegetable broth or 5 1⁄4 cups chicken broth
• 1 1⁄2 cups dried lentils, sorted and rinsed
• 1  teaspoon ground turmeric
• 1⁄2 teaspoon salt
• 1  large tomatoes, chopped (1 cup)
• 1⁄4 cup  shredded coconut
• 2  tablespoons  chopped of fresh mint or 2  teaspoons  dried mint leaves
• 3  cups  hot cooked rice
• 1 1⁄2 cups plain nonfat yogurt

Directions

1. Spray 3-quart saucepan with nonstick cooking spray.
2. Cook green onions, gingerroot, red pepper and garlic in saucepan over medium heat 3 to 5 minutes, stirring occasionally, until onions are tender.
3. Stir in 5 cups of the broth, the lentils, turmeric and salt.
4. Heat to boiling; reduce heat.
5. Cover and simmer about 25 to 30 minutes, adding remaining stock if needed, until lentils are tender.
6. Stir in tomato, coconut and mint.
7. Serve over rice with yogurt.