Ingredients
| Quantity | Ingredients |
|---|---|
| 1 cup | lentils |
| 3 cups | canned vegetable broth |
| 1 | clove garlic, minced |
| 1/2 tsp | turmeric |
| 1 cup | diced (1/4-inch) carrots |
| 1 cup | quartered cherry tomatoes |
| 1/4 cup | plain nonfat yogurt |
Directions
1. In medium saucepan, combine lentils, vegetable broth, garlic and turmeric, and bring to a boil over high heat. Cover, reduce heat to low, and simmer 25 minutes. 2. Add carrots and simmer 5 minutes. Add cherry tomatoes and simmer 3 to 5 minutes until carrots are tender and cherry tomatoes are just softened. Remove from heat and drain broth (reserving for soups if desired). Stir in yogurt and serve hot.
Source: wholehealthmd.com