This hearty, plant-based soup is packed with protein from lentils and gets cozy flavors from warming spices like cinnamon, cumin and coriander. A swirl of tangy Greek yogurt and a sprinkle of fresh parsley finish each bowl with brightness and creaminess. Serve with lemon wedges for an extra pop of flavor.
1 tablespoon extra-virgin olive oil
1 medium butternut squash (2½ pounds), peeled and chopped (about 6 cups)
1 medium yellow onion, chopped (1½ cups)
4 small carrots, peeled and sliced (1⅓ cups)
2 large cloves garlic, thinly sliced (about 1½ tablespoons)
1½ cups green lentils (about 10 ounces), rinsed and picked over
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon ground pepper
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
2 bay leaves
8 cups lower-sodium vegetable broth
1 (15-ounce) can no-salt-added diced tomatoes, undrained
¼ cup nonfat plain strained (Greek-style) yogurt, plus more for serving
¼ cup loosely packed fresh flat-leaf parsley leaves
Lemon wedges, for serving (optional)
Heat 1 tablespoon oil in a large pot over medium-high heat. Add chopped squash, chopped onion, sliced carrots and sliced garlic; cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
Add rinsed lentils, 1 teaspoon each coriander, cumin and salt, ½ teaspoon each pepper and cinnamon, ¼ teaspoon allspice and 2 bay leaves. Cook, stirring constantly, until fragrant, about 30 seconds. Stir in 8 cups broth and 1 can tomatoes with their juice. Cover and bring to a lively simmer over medium heat. Cook, covered and undisturbed, until the lentils and squash are tender, about 20 minutes. Remove from heat. Discard the bay leaves. Stir in ¼ cup yogurt.
Divide the soup among 6 bowls. Top with ¼ cup parsley. Serve with additional yogurt and lemon wedges, if desired.
