Turmeric Lentil Soup

Prep time: 50 minutes. Servings: 4

Ingredients

1 6oz cup Meyenberg Plain Goat Milk Yogurt
1 medium onion, diced
1 cup carrots, diced
3 handfuls kale, roughly chopped
2 stalks celery, chopped
3/4 cup uncooked lentils, rinsed and drained
2 cloves garlic, minced
2 teaspoons olive oil
2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
salt and pepper to taste
3 1/2 cups vegetable broth
1 can diced tomatoes

Directions

In a large soup pot, add oil, garlic, onion. Saute over medium heat until onions are soft. Stir in turmeric and cumin. Add tomatoes, carrots, lentils, vegetable broth, salt and pepper. Bring to a low boil. Once the soup is boiling, reduce heat to a low simmer for about 20 minutes. Remove from heat, add kale until wilted. Gently fold in yogurt. Serve, and enjoy!