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Lentil Soup With Chipotle Yogurt

Lentil Soup With Chipotle Yogurt
This Recipe Is:

WebMD Recipe from

  • 2 cups
    lentils, french or black beluga
  • yellow onion, diced
  • 1 bulb
    fennel, diced
  • 1 tablespoon
    olive oil
  • 1 cup
    brown rice, cooked, (any whole grain will work)
  • 6 cups
    organic, low-sodium vegetable stock
  • 1 teaspoon
  • 1 large bunch
    kale, chard or combo of leafy greens
  • lemon
  • 1 cup
    plain Greek yogurt
  • chipotle chile in adobo, chopped (no more than 2 teaspoons)
  1. Cook your rice or desired grain and set aside. Boil about four cups water, and boil the lentils for 20 minutes until cooked. Add water as needed. 
  2. Drain.
  3. In a large soup pot, brown the yellow onion and the fennel in the olive oil for about 8 minutes, or until just starting to turn light brown. Add the stock and cumin. Bring the heat back up to a gentle boil, about 10 minutes.
  4. Add the lentils and the brown rice and simmer about 10 minutes. While you are waiting, stem your greens and slice them into thin strips. Taste the soup for salt and pepper, add seasoning as desired.
  5. Turn off the heat and add in the greens, stir. The greens will wilt in the hot soup, and avoid overcooking this way. Stir in the juice of half the lemon, add more to taste.
  6. Mix the Greek yogurt with the chipotle chili and stir. Serve the soup with the dollop of the chipotle yogurt. Warning, chipotles are pretty spicy, so start with a small amount of sauce and you can add if you like it hot. If too spicy, add more yogurt.
Nutritional Information

Makes: 6 servings
  • Calories460.2
  • Carbohydrates78.4 g
    • Dietary fiber24.1 g
  • Cholesterol4.9 mg
  • Fat5.5 g
    • Saturated fat1.4 g
  • Sodium164.6 mg
  • Protein23.5 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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