Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oil in a dutch oven over medium heat. add next 3 ingredients; saute 3 minutes. add cumin and curry powder; cook 30 seconds, stirring constantly. add lentils and next 3 ingredients; stir well, and bring to a boil. cover, reduce heat, and simmer 45 minutes or until lentils are tender, stirring occasionally. spoon one-third of mixture into container of an electric blender or food processor; cover and process until smooth. spoon into a large bowl. repeat procedure with remaining lentil mixture. return mixture to pan; cook over medium heat until heated. ladle into soup bowls; top with yogurt.

Target recipe: place the oil in a 3- to 4-quart microwave-safe bowl, cover, and heat for 20 seconds on high. stir in the onion, carrot, celery, and garlic, and heat for 5 minutes, uncovered, stirring once during the cooking time. add the tomatoes, lentils, rosemary, thyme, parsley, and broth, and cook, covered, for about 4 minutes. stir the soup, then add salt and pepper to taste. cook 2 to 3 more minutes, or until the vegetables are just tender. remove and let sit, covered, for about 10 minutes. serve hot with the cheese on the side. makes 6 to 8 servings. variations: to make this an even heartier soup, top with croutons or thin slices of french bread. save time by buying prechopped vegetables for this soup.