Warm Spiced Lentil Bowl with Yogurt and Smoked Almonds

• 2 1/2 tsp. toasted sesame oil
• 2 1/2 tsp. whole cumin seeds
• 1 medium carrot, chopped (13 cup)
• 1 rib celery, chopped ( 1/4 cup)
• 1 medium leek, trimmed and chopped (white and light green parts)
• 3 cups low-sodium vegetable broth
• 1 cup brown lentils, rinsed and drained
• 3 cloves garlic, minced (1 Tbs.)
• 13 cup smoked almonds, coarsely chopped
• 1/2 cup plain nonfat Greek yogurt

1. Heat oil in large saucepan over low heat.
2. Add cumin seeds, and cook 1 minute, or until fragrant.
3. Stir in carrot, celery, and leek.
4. Increase heat to medium-high, and saute 3 minutes.
5. Stir in broth and lentils.
6. Bring mixture to a simmer, reduce heat to low, and cook 20 minutes, or until lentils are tender.
7. Stir in garlic, and cook 5 minutes more.
8. Season with salt and pepper, if desired.
9. Ladle lentil mixture into 4 bowls, and garnish with almonds and yogurt.

sesame oil, cumin seeds, carrot, celery, lowsodium, brown lentils, garlic, almonds, yogurt

Taken from www.vegetariantimes.com/recipe/warm-spiced-lentil-bowl-with-yogurt-and-smoked-almonds/ (may not work)