Lentil Soup with Chipotle Yogurt

Great for lunch or dinner, I made this big batch a froze half of it and ate the other half for lunch several days.  Huge time-saver and incredibly healthy.  This meal is high in protein and fiber and very very low in fat, plus the chipotle yogurt is to die for (although spicy, so don't go crazy with it).

Instructions: 

• 2 cups lentils
• 1 onion, diced
• 1/2 green pepper, diced
• 1 tablespoon olive oil
• 1 cup brown rice, cooked (or quinoa; any whole grain will work)
• 6 cups organic, low sodium vegetable stock
• 1 teaspoon cumin
• 1 large bunch of kale (or combo of leafy greens)
• salt/ pepper
• 1 lemon

 CHIPOTLE YOGURT

• 1 cup plain greek yogurt
• 1 chipotle chile in adobo, chopped (no more than 2 teaspoon; although I add more but I love my food to be unbelieveably spicy)

Directions:

1. Cook your rice or desired grain and set aside. Boil about four cups water, and boil the lentils for 20 minutes until cooked. Add water as needed. 
2. Drain.
3. In a large soup pot, brown the yellow onion and green pepper in the olive oil for about 8 minutes, or until just starting to turn light brown. Add the stock and cumin. Bring the heat back up to a gentle boil, about 10 minutes.
4. Add the lentils and the brown rice and simmer about 10 minutes. While you are waiting, stem your greens and slice them into thin strips. Taste the soup for salt and pepper, add seasoning as desired.
5. Turn off the heat and add in the greens, stir. The greens will wilt in the hot soup, and avoid overcooking this way. Stir in the juice of half the lemon, add more to taste.
6. Mix the Greek yogurt with the chipotle chili and stir. Serve the soup with the dollop of the chipotle yogurt. Warning, chipotles are pretty spicy, so start with a small amount of sauce and you can add if you like it hot. If too spicy, add more yogurt.