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

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By Stonyfield

• Vegetarian
• Gluten Free
• Middle Eastern
• Soups
• Winter

With 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

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Prep: 5 minutes

Cook: 50 minutes

Yields: 4 Servings

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Ingredients

• 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 Smooth & Creamy Plain

directions

Step 1

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.

Step 2

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.

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.