Mushroom and lentil soup

Ingredients
2 tablespoon extra-virgin olive oil
5 small carrots, diced small
4 clove garlic, minced
3/4 pound cremini mushrooms, trimmed and coarsely chopped (4 cups)
Coarse salt and ground pepper
9 sprig thyme
3/4 pound brown lentils
7 cup water
2 tablespoon soy sauce
1/4 lemon, juiced
2/3 cup nonfat plain Greek yogurt, for serving

Instructions:

In a large Dutch oven or other heavy pot, heat oil over medium. Add carrots, onion, and garlic and cook, stirring occasionally, until beginning to soften, about 6 minutes. Add mushrooms and season with salt and pepper. Cook until mushrooms are softened and golden brown at edges, about 8 minutes.

Add thyme, lentils, soy sauce, lemon, and water; bring to a boil. Reduce heat, partially cover, and simmer until lentils are tender, about 25 minutes. Season to taste with salt and pepper. Serve soup topped with yogurt.

Alternate recipe: use half rice and half lentils. Add the rice with the water; cook for 15 minutes on medium, before boiling. Then add lentils, bring to a boil, and simmer for 25 minutes.