Name: Red Lentil and Vegetable Soup with Chive Yogurt
Cook time: 30 minutes
Yield: 6 Servings
Ingredients: 1 tablespoon extra-virgin olive oil; 1/2 cup finely chopped red onion; 3 garlic cloves, minced; 2 tablespoons finely minced peeled ginger; 8 cups low-salt chicken broth or water; 1 russet potato, cut into 1/2-inch pieces; 2 cups red lentils, rinsed well; 2 carrots, peeled, cut into 1/2-inch pieces; 2 cups (packed) spinach leaves; Kosher salt and freshly ground black pepper; 1/2 cup nonfat Greek-style yogurt; 1 tablespoon finely chopped fresh chives

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