- 3 T extra virgin olive oil
- 1 onion (chopped)
- 1 t sea salt
- 1/2 t pepper
- 1/2 c chopped celery
- 1 c chopped carrot
- 5 cloves garlic (minced)
- 1 1/2 t ground cumin
- 1 1/2 t ground coriander
- 1/2 t chili pepper
- 2 c lentils* (any color except red)
- 2 quarts vegetable stock
- 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.
Calories: 250, Calories from Fat: 60, Total Fat: 6g, Saturated Fat: 1g, Sodium: 370mg, Total Carbohydrate: 35g, Dietary Fiber: 16g, Sugars: 5g, Protein: 14g, Vitamin A: 50%, Vitamin C: 15%, Calcium: 10%, Iron: 20%