1 Tablespoon Canola Oil	1/2 Teaspoon Salt
3 Carrots, Sliced	1/4 Teaspoon Pepper
2 Onions, Chopped	6 Cups Vegetable Or Chicken Stock
1 Rutabaga (small) (optional),	3/4 Cup Red Lentils
-Diced	2 Tablespoons Chopped Fresh
2 Cloves Garlic, Minced	-Coriander Or Parsley
1 Tablespoon Ginger root, Minced	1/2 Cup Plain Low -Fat Yogurt
1 Teaspoon Ground Cumin

In large saucepan, heat oil over medium heat; cook carrots, onions, garlic, ginger, cumin, salt and pepper, stirring often, until onions are softened, 5 minutes.

Add stock and lentils; bring to boil. Reduce heat, cover and simmer until carrots and lentils are tender, 15 to 20 minutes.

In batches, transfer lentil mixture to blender or food processor; puree until smooth. Return to pan and heat through.

Garnish with coriander or parsley and

1/2 cup plain low-fat yogurt.