Filling Tomato & Red Lentil Soup

• 4 sprays nonstick cooking spray
• 1 carrot, finely chopped
• 1 stick celery, finely chopped
• 1 clove garlic, crushed
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 14 oz. can chopped tomatoes
• 1/4 cup split red lentils
• Zest 1 lemon
• 3 1/3 cups vegetable stock
• 1 tbsp. freshly chopped chives
• 4 tbsp. low-fat plain yogurt

1. Coat large saucepan with nonstick cooking spray. Cook carrot, celery, and garlic on low for 10 minutes, until soft. Add 2 tbsp water, and steam. Stir in spices and cook for 1 minute. Add the next 4 ingredients. Bring to a boil. Turn down heat, and simmer for 25 minutes.
2. Pour soup into a blender, and puree mixture until smooth. Garnish with chives and yogurt. Serve with toasted whole wheat bread.

carrot, celery, clove garlic, ground coriander, ground cumin, tomatoes, red lentils, lemon, vegetable stock, freshly chopped chives, lowfat plain yogurt

Taken from www.myrecipes.com/recipe/filling-tomato-red-lentil-soup (may not work)