1 cup onions, chopped
1/2 cup celery, chopped
1 teaspoon curry powder
1 tablespoon salad oil
1 can pumpkin (14 ounces)
1 can chicken broth(14 ounces), fat-skimmed
2 cups water
1/2 cup dried lentils
1 tablespoon lemon juice
1 cup skim milk
1 tablespoon honey
1/2 cup yogurt, plain, non-fat
3 tablespoons almonds, toasted

In a large microwave-safe bowl, combine onions,
celery, curry powder and oil.
Cover the bowl with waxed paper and microwave
on full power for 5 minutes. Remove from the oven.
Stir in pumpkin, chicken broth, water, lentils, and lemon juice.
Cover the bowl with waxed paper and microwave
on full power for 20 minutes, stirring every 5 minutes.
Remove the soup from the oven and stir in the milk and honey.
Ladle into serving bowls.
Just before serving, dollop each bowl with 2 tablespoons
of yogurt and sprinkle with almonds.

Yield: 4 servings.

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