Lentil, Potato, and Tomato Soup

2 tablespoons extra light olive oil
1 medium red onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped
1 garlic clove, minced
1 1/2 teaspoons cumin (or 1 teaspoon ground coriander and 1/2 teaspoon cumin)
1 pound dried lentils, picked over and rinsed
1 fresh or dried bay leaf
1 large russett potato (about 1 pound), peeled and cut into 1/2-inch dice (or you can use a sweet potato)
1 (14 1/2 ounce) can no- or low-sodium diced tomatoes
2 tablespoons fresh lemon juice, or to taste (start with 1 tablespoon)
1/4 cup fresh cilantro leaves, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
8 tablespoons plain low-fat Greek yogurt, for serving (I used Vanilla instead of plain)

1. In a large saucepan, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Add the garlic, coriander, and cumin and cook until fragrant, about 30 seconds.
2. Add the lentils, 7 cups water, and the bay leaf. Bring to a boil, reduce to a simmer, cover, and cook for 10 minutes. Add the potato and continue to cook, covered, until the lentils and potato are just tender, 12 to 15 minutes (if using a sweet potato)
3. Stir in the tomatoes with their juice and cook until warmed through, about 4 minutes. Remove and discard the bay leaf. Stir in the lemon juice, cilantro, salt, and pepper. Taste and add more lemon juice if necessary. Spoon into eight bowls and top each bowl with a tablespoonful of yogurt. Serve.

Serving Size: Serves 8 (1 1/2 cups per serving)

Number of Servings: 8

Recipe submitted by SparkPeople user USFGIRL86.