Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 tablespoons olive oil
2 cups diced carrots	Wash, peel and trim
2 cups red lentils
½ cup large onion, diced	Wash, peel and dice
1 (15 oz.) can no added salt tomatoes
½ teaspoon salt
¼ teaspoon black pepper
¼ cup nonfat plain Greek yogurt
1 cup reduced sodium chicken broth
½ teaspoon ground coriander
½ teaspoon ground garlic powder
½ teaspoon turmeric
1/2 teaspoon paprika
½ teaspoon cumin
2 tablespoons toasted pepitas (shelled pumpkin seeds)	Optional for garnish

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large stock pot heat oil to medium high heat
2	Add onions. Cook until tender. Add carrots, tomatoes, lentils. Salt, black pepper, coriander, garlic, turmeric, paprika and cumin and heat through
3	Add chicken broth and bring to boil. Reduce heat and simmer until carrots and lentils  are tender. About 40 minutes.
4	Remove from heat, puree in food processor.
5	Return to heat.  Simmer for 20 minutes	Temperature check must reach 165 °F degrees
6	Serve hot. Top with yogurt and pepitas