Recipe for Lentil Soup with Spicy Yogurt Topping 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
2 tbl Olive oil
2 lrg Onions, coarsely chopped
8 x Carrots, cut into 1/2-inch
Thick slices
2 can (13-3/4 oz. ea.) chicken
Broth
1 pkt (1 lb.) dried lentils,
Washed and picked over
2 tsp Ground cumin
2 tsp Salt
1 tsp Dried oregano
1/4 tsp Ground black pepper
2 x Bay leaves
2 sm Jalapeno peppers, seeded and
Chopped
Instructions:
Instructions: 1. Heat oil in Dutch oven. Add onion and carrot; saute for 10 minutes or until onions are slightly softened.

2. Add water to broth to make 8 cups. Add to pot along with lentils, cumin, salt, oregano, pepper and bay leaves. Bring to boiling, skimming occasionally. Reduce heat to low; cover; simmer 45 minutes. Discard bay leaves.

3. Meanwhile, prepare Spicy Yogurt Topping.

4. Puree 1 cup soup mixture in food processor or blender. Return to pot.

Stir in jalapeno pepper. If soup is too thick, stir in additional chicken broth, if desired.

5. Remove mixture from heat. Spoon into soup bowls. Top with Spicy Yogurt Topping.

Spicy Yogurt Topping: Combine 1 container (8 oz.) plain low-fat yogurt, 2 T chopped fresh cilantro, 1/2 t cumin, 1/8 to 1/4 t ground red pepper and 1/8 t salt. Refrigerate for up to 1 week.

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