Yield: 4 servings
Preparation time: 30 minutes
Cook time: 40 minutes
Total time: 1 hour and 10 minutes
Yield: 4 servings
Ingredients:
• 1 cup lentils, dry
• 1 tablespoon canola oil
• 1 medium onion, sliced thinly
• 2 medium carrots, grated
• 2 celery stalks, sliced
• 1/3 head of cabbage, shredded
• 1 tablespoon garlic, minced
• 1 tablespoons tomato paste
• 1 bay leaves
• 1 tablespoon dried dill
• Black pepper to taste
• 3 cups low-sodium vegetable broth
• 2 cups water
• ¼ cup nonfat yogurt, plain
• ¼ teaspoon salt
Directions:
Heat oil in a pot over medium heat. Add onion, carrots, celery and cabbage. Sauté for about 20 minutes, stirring often.
Raise heat to medium-high. Add garlic, tomato paste, bay leaves, dill, and pepper. Sauté for another 1 to 2 minutes.
Add lentils, vegetable broth and water. Bring to a boil. Reduce heat to low, cover and simmer until lentils are cooked and vegetables are tender.
Add yogurt and salt. Mix well.
Remember to remove bay leaves
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