Lentil Soup With Chipotle Yogurt
- 2 Cups Lentils (French or Black Beluga)
- 1 Yellow Onion, Diced
- 1 Fennel Bulb, Diced
- 1 tbsp. Olive Oil
- 1 Cup Brown Rice, Cooked (any whole grain will work)
- 6 Cups Organic, Low Sodium Vegetable Stock
- 1 tsp. Cumin
- 1 Large Bunch of Kale, Chard or Combo of Leafy Greens
- Salt/ Pepper
- 1 Lemon
- CHIPOTLE YOGURT
- 1 Cup Plain Greek Yogurt
- 1 Chipotle Chile in Adobo, Chopped (no more than 2 tsp.)
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Cumin (1 tsp.)
- Fennel bulb (1)
- Kale (1 Large Bunch)
- Lemon (1)
- Lentils (2 Cups)
- Yellow onion (1)
- Canned Goods
- Chipotle chile in adobo (1)
Vegetable stock, Organic Low Sodium (6 Cups)
- Cooking & Baking
- Olive oil (1 tbsp.)
- Salt/ pepper (1)
- Pasta & Grains
- Brown rice (1 Cup)
- Dairy
- Chipotle yogurt (1)
- Greek yogurt, Plain (1 Cup)
Preparation
Read recipe preparation on sproutedkitchen.com
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Published December 10, 2009 (3 years ago).
8 people saved this recipe.
