My friend, Gretchen, found this recipe on the back of a Stonyfield yogurt container and made it for dinner. It was easy to make, inexpensive, healthy, and her kids scraped their bowls clean. I couldn't wait to try it! Of course, I had to convert it to a crock-pot recipe. ;)
1 onion, chopped
1 tsp sea salt
1/2 tsp pepper
4 stalks celery, chopped
4-5 carrots, chopped
5 cloves garlic, minced
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 1/2 tsp chili pepper
2 cups lentils
2 quarts chicken stock
juice of 1 lemon
2 cups whole milk plain yogurt
1/4 cup chopped fresh parsley, optional
Add all to crock-pot, except lemon juice and yogurt. Cook on low for 6 hours. Turn crock-pot off and add lemon juice. Stir gently. Garnish with a generous dollop of yogurt and a bit of fresh parsley.
ETA: I served this to my kids with cornbread for lunch. They licked their bowls clean. I kid you not. This soup is delicious!
