LENTIL SOUP WITH CHIPOTLE YOGURT
The Game Plan
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
2. In a large soup pot, saute 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.
3. 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.
4. 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.
the greek yogurt with the chipotle chile 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.