Red Lentil Soup
2 tbsp oil
1 small onion, chopped
1 carrot, peeled and diced
1 celery stalk, diced
2 cloves garlic, chopped
1 cup split red lentils, cleaned of debris and rinsed
1 bay leaf
4 cups water
Salt and pepper, to taste
1/3 cup yogurt, thinned with water to pourable consistency
1. Place oil in a 2-1/2 quart saucepan over medium-high heat.
Add onion, carrot, celery and garlic, and sauté until soft. Add lentils and bay leaf;
stir for 2 - 3 minutes.
2. Add water and bring to a boil. Then turn down the heat and simmer
45 - 50 minutes (adding more water if needed).
Season with salt and pepper.
3. To serve, ladle soup into individual bowls, drizzle with yogurt.
Garnish with chopped parsley, if desired.
Serves 4. Analysis per serving: 260 calories, 13g protein, 8.5g fat (1.5g saturated),
6g fiber, 34g carbohydrates