Now that Fall is officially here and cold weather is around the corner, it's time to get out the soup pot. This is one of my favorite soup recipes. In 20 minutes or so you can have a great tasting soup. Let me know how you like it.

Lentil Soup with Greens

6 cups broth (I use vegetable or "no chicken" chicken broth)
1 1/4 cups lentils
1 carrot, peeled and diced
1 medium onion, minced
10 oz. frozen spinach, collard greens or broccoli, thawed and chopped (I use fresh, without E.coli)
1 cup nonfat plain yogurt, drained for 10 minutes or cheese

In a large pot, cook onions until translucent. Add broth, bring to a boil. Stir in lentils and carrots. Simmer over a medium heat, about 15 minutes. Season to taste with salt and pepper. Add greens to cooked lentils. Cook until blended and hot, about 5 minutes more.

Garnish soup with a dollop of yogurt or shredded cheese. Serve with warm bread or cooked brown rice. Mmmmmmmm good!