Name: Adasi Lentil Soup
Prep time: 10 min
Cook time: 50 min
Yield: 8 Servings
Ingredients: 2 1/4 cups dried green lentils; 1 tablespoon canola oil; 1 medium onion, chopped (1 cup); 1 medium carrot, chopped (1 cup); 3 cloves garlic, minced; 2 tablespoons onion powder; 2 teaspoons turmeric powder; 2 teaspoons ground cumin; 2 teaspoons garlic powder; 5 cups low sodium chicken broth; 3 tablespoons lemon juice; 2 teaspoons low sodium soy sauce; Ground black pepper to taste; 2 cups Greek yogurt (2% MF); Lemon zest or fresh herbs for garnish, chopped (cilantro, parsley, or mint)

Ingredients

Adjust Servings:

	2 1/4 cups dried green lentils (or 6 cups canned lentils, rinsed and drained. You can skip step 1. Choose product with lowest sodium content.)

	1 tablespoon canola oil
	1 medium onion, chopped (1 cup)
	1 medium carrot, chopped (1 cup)
	3 cloves garlic, minced
	2 tablespoons onion powder
	2 teaspoons turmeric powder
	2 teaspoons ground cumin
	2 teaspoons garlic powder

	5 cups low sodium chicken broth
	3 tablespoons lemon juice
	2 teaspoons low sodium soy sauce
	Ground black pepper to taste
	Toppings
	2 cups Greek yogurt (2% MF)
	Lemon zest or fresh herbs for garnish, chopped (cilantro, parsley, or mint)

Nutrient Analysis
PER SERVING: 1/8 of recipe
Calories	281 Kcal
Protein	23 g
Carbohydrates	41 g
Fibre	9 g
Sugars	7 g
Total Fat	4 g
Saturated Fat	1 g
Cholesterol	4 mg
Sodium	141 mg
Potassium	458 mg
Phosphorus	274 mg

A classic Persian vegetarian lentil soup

Adasi Lentil Soup:
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Did you know?
Following the method of soaking and boiling the lentils helps reduce potassium and phosphorus.
Source: Martínez-Pineda, M., Yagüe-Ruiz, C., Caverni-Muñoz, A., & Vercet-Tormo, A. (2019). Cooking Legumes: A Way for Their Inclusion in the Renal Patient Diet. Journal of Renal Nutrition, 29(2), 118-125.

SOAKING: 12 hours

Ingredients

2 1/4 cups dried green lentils (or 6 cups canned lentils, rinsed and drained. You can skip step 1. Choose product with lowest sodium content.)
1 tablespoon canola oil
1 medium onion, chopped (1 cup)
1 medium carrot, chopped (1 cup)
3 cloves garlic, minced
2 tablespoons onion powder
2 teaspoons turmeric powder
2 teaspoons ground cumin
2 teaspoons garlic powder
5 cups low sodium chicken broth
3 tablespoons lemon juice
2 teaspoons low sodium soy sauce
Ground black pepper to taste
Toppings
2 cups Greek yogurt (2% MF)
Lemon zest or fresh herbs for garnish, chopped (cilantro, parsley, or mint)

Preparation

1 Done	Cook the pasta according to package instructions.
2 Done	In a large non-stick skillet, heat oil over medium and cook onion for 7 minutes. Add frozen vegetables and cook for 5 minutes, stirring occasionally.
3 Done	Add chicken, herbs, garlic powder, and pepper. Cook for 5 more minutes, stirring.
4 Done	In the meantime, in a small saucepan, combine all sauce ingredients, and bring to a boil. Set aside.
5 Done	Add the cooked pasta to the skillet and combine with chicken and vegetables. Add the sauce and stir to combine. Reheat over medium heat and serve.