With important nutrients like protein, iron, potassium and fiber, this hearty, earthy soup is great for recharging and warming up after a winter workout.
|3||tbsp||extra virgin olive oil|
|1 1⁄2||tsp||ground cumin|
|1 1⁄2||tsp||ground coriander|
|2||c||lentils* (any color except red)|
|Juice of 1 lemon|
|1||c||Stonyfield Organic Low Fat Plain Yogurt|
In a large pot over medium-high heat, add olive oil. Add onions, sea salt and pepper. Sauté until onions are clear, about 3-5 minutes. Add celery, carrot, garlic, cumin, coriander and chili pepper. Stir and cook until veggies are soft. Add lentils. Stir until lentils are coated with oil.
Add enough stock to cover lentils and vegetables. Cover pot and let simmer for 30-45 minutes, until lentils are soft and creamy. Add more stock if the soup is too thick. Remove from heat, add lemon juice and 1/2 cup of yogurt. Reheat slowly before serving. Garnish with remaining 1/2 cup of yogurt. Garnish with a dollop (2 tablespoons) or a swirl of yogurt with each serving.
* For this dish we recommend using any color lentils except red, which have a different cook time. Should you prefer red lentils simply cook them for less time, until just soft and creamy.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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