With important nutrients like protein, iron, potassium, and fiber, this hearty, earthy soup is great for recharging and warming up after a cool-weather workout.
|3 tablespoons extra virgin olive oil||1 1/2 teaspoons ground cumin|
|1 onion, chopped||1 1/2 teaspoons ground coriander|
|1 teaspoon sea salt||1/2 teaspoon chili pepper|
|1/2 teaspoon ground black pepper||2 cups lentils*|
|1/2 cup chopped celery||2 quarts vegetable stock|
|1 cup chopped carrot||Juice of 1 lemon|
|5 cloves garlic, minced||1 cup 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. Makes 8 servings.