Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves: 4 servings
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Greek yogurt boosts the protein content and adds a creamy texture to the soup.
Ingredients
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Olive oil |
1 tsp (5 mL)
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Onion, chopped |
1/4 cup (60 mL)
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Ginger, minced |
2 Tbsp (30 mL)
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Garlic, minced |
1 Tbsp (15 mL)
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Turmeric powder |
½ tsp (2 mL)
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Cayenne powder (optional) |
¼ tsp (1 mL)
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Salt |
½ tsp (2 mL)
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Black pepper |
½ tsp (2 mL)
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Dried red lentils, rinsed |
½ cup (125 mL)
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Roasted Harvest Root Vegetables |
2 cups (500 mL)
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Low sodium vegetable stock |
2 cups (500 mL)
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Water |
2 cups (500 mL)
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Fat free Greek yogurt |
¾ cup (175 mL)
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Directions
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In a pot, sauté onion, ginger, and garlic in olive oil.
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Add turmeric, cayenne, salt and black pepper.
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Stir in lentils, roasted vegetables, vegetable stock and water. Simmer for 20 minutes or until lentils are soft.
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Purée until smooth using hand blender and stir in Greek yogurt.
Nutrition Information per serving (1 cup):
Calories: 177 kcal
Protein: 10 g
Fat: 5 g
Carbohydrate: 23 g
Fibre: 5 g
Sodium: 330 mg
Calcium: 100 mg
Iron: 2 mg
Last Update – September 6, 2017