With important nutrients like protein, iron, potassium and fiber, this hearty, earthy soup is great for recharging and warming up after a winter workout. Lentil Soup Go to recipes By Stonyfield Vegetarian Gluten Free Middle Eastern SoupsWith important nutrients like protein, iron, potassium and fiber, this hearty, earthy soup is great for recharging and warming up after a winter workout. Ready In: 1 hour 5 minutes Level: Easy Prep: 5 minutes Cook: 50 minutes Yields: 4 Servings Print RecipeIngredients3 T extra virgin olive oil1 onion (chopped)1 t sea salt1/2 t pepper1/2 c chopped celery1 c chopped carrot5 cloves garlic (minced)1 1/2 t ground cumin1 1/2 t ground coriander1/2 t chili pepper2 c lentils* (any color except red)2 quarts vegetable stock Juice of 1 lemon1 c Stonyfield Organic Low Fat Plain YogurtdirectionsStep 1In 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.Step 2Add 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.Step 3* 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.