1. Heat oil in a large saucepan over medium-high heat.
2. Add carrots, onion and jerk seasonings; cook 2 minutes, stirring frequently.
3. Stir in lentils to coat with oil. Stir in wine and water; bring to a boil.
4. Reduce heat; simmer uncovered 10 minutes.
5. Stir in soup; return to a boil.
6. Cover; simmer 15 minutes or until lentils and vegetables are tender.
7. Ladle into shallow bowls; top with yogurt.
Difficulty: ................. intermediate
Preparation: ............ about 40 minutes
Servings: ................. 4
1 tablespoon olive oil
2 large organic carrots, thinly sliced
1 medium yellow onion, chopped
1 teaspoons Jamaican jerk seasoning
cup red lentils, such as Bob's Red Mill brand
1 cup dry white wine, such as Chenin Blanc or Chablis
1 cup water
2 cups packaged roasted red pepper soup, such as Pacific or Imagine brands
cup 2% Greek-style strained yogurt, such as Fage brand
Health info:
Calories: 261 Lentils have a low glycemic index, and gently convert to sugar in the body.
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