1 tablespoon extra-virgin olive oil
1/2 cup finely chopped red onion
3 garlic cloves, minced
2 tablespoons finely minced peeled ginger
8 cups chicken broth or water
1 large potato, cut into 1/2-inch pieces
2 cups lentils, rinsed well
2 carrots, peeled, cut into 1/2-inch pieces
2 cups (packed) spinach leaves
Kosher salt and freshly ground black pepper
1/2 cup nonfat Greek-style yogurt
1 tablespoon finely chopped fresh chives
Heat oil in a small pot over medium heat. Add onion and cook, stirring occasionally, until soft and light golden, about 5 minutes. Stir in garlic and ginger and cook, stirring constantly, for 1 minute. Add broth, potato, lentils, and carrots; bring to a simmer and cook, partially covered and stirring occasionally, until lentils and vegetables are tender, about 15 minutes. Stir in spinach and season to taste with salt and pepper.
Meanwhile, stir yogurt and chives in a small bowl; season to taste with salt and pepper. Ladle soup into bowls and serve with a dollop of chive yogurt.
Adapted from Bon Appetit
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This recipe was most recently featured in
Boston Organics Newsletter No. 20 of 2014.