NUTRITION

SERVINGS

INGREDIENTS

4 medium Fresh Tomatoes (800g total)

2 cups cooked White Beans

1 cup dry Red Lentils

3 cups Nonfat Greek Yogurt

1 medium Yellow Onion

3 cloves Garlic

1 bunch Fresh Basil

4 cups Vegetable Broth

1 tablespoon Olive Oil

Salt & Pepper to taste

PREPARATION

• 1

  Rinse the red lentils thoroughly and set them aside.

• 2

  Dice the fresh tomatoes and chop the yellow onion and garlic.

• 3

  In a large pot, heat the olive oil over medium heat. Sauté the chopped onion and garlic until translucent and aromatic, about 3-4 minutes.

• 4

  Add the diced tomatoes to the pot and cook for another 5 minutes until they start breaking down.

• 5

  Pour in the vegetable broth and add the rinsed red lentils. Bring the mixture to a simmer and cook for about 15 minutes, or until the lentils are tender.

• 6

  Stir in the cooked white beans and allow the flavors to meld for 5 minutes. Season with salt and pepper.

• 7

  Remove the pot from heat and add the fresh basil leaves. Using an immersion blender, blend the soup until smooth with a few small chunks remaining for texture. (Alternatively, blend in batches in a countertop blender.)

• 8

  Let the soup cool for a few minutes, then stir in the nonfat Greek yogurt to achieve a creamy consistency. Adjust seasoning if needed.

• 9

  Serve warm and garnish with additional basil leaves if desired.