Lentil Soup With Cilantro

Servings: 4
Ingredients:

1 c  Green or brown lentils
1    Small onion
2    Cloves garlic, minced
1    Bay leaf
6 1/2 c  Water
1 ts Salt
Fresh ground pepper
1    Bunch cilantro, chopped
1/4 c  Plain non-fat yogurt garnish

Wash and pick over lentils. Combine lentils, onion, garlic, bay leaf and
water in a soup pot. Bring to a boil, reduce heat, and simmer for 40
minutes. Add the salt toward the end of the cooking time. Remove from the
heat. Discard the onion and bay leaf. Put the soup through a food mill or
puree half of it in a blender. Heat through, add salt and pepper to taste,
stir in the cilantro, and serve, topping each bowl with a dollop of yogurt.

Nutritional info: 177 calories; 5G protein; .75G fat; 30G carbohydrate;
17MG sodium; 0 cholesterol.

SOURCE: ‘Entertaining Light’ Martha Rose Shulman.