|3 cups||canned vegetable broth|
|1||clove garlic, minced|
|1 cup||diced (1/4-inch) carrots|
|1 cup||quartered cherry tomatoes|
|1/4 cup||plain nonfat yogurt|
1. In medium saucepan, combine lentils, vegetable broth, garlic and turmeric, and bring to a boil over high heat. Cover, reduce heat to low, and simmer 25 minutes. 2. Add carrots and simmer 5 minutes. Add cherry tomatoes and simmer 3 to 5 minutes until carrots are tender and cherry tomatoes are just softened. Remove from heat and drain broth (reserving for soups if desired). Stir in yogurt and serve hot.