Keeping on trend with comforting cold-weather dishes, we are happy to share with you an easy lentil soup recipe adapted from Melissa Clark for New York Times Cooking.
Green or brown lentils are the base of this soup and they add amazing nutrient benefits. In addition to being an excellent plant protein source, lentils are rich in iron, folate and fiber.
Start with a reduced-sodium vegetable broth, which allows you to adjust the overall seasoning of the recipe at the end. This keeps the sodium level in check. You may find that a small amount of salt added at the end contributes more to flavor than if the same amount of salt was added at the start of the recipe.
Savory vegetables, like cabbage or radicchio, add a crunchy finish and a dollop of plain Greek yogurt adds a creamy final touch.