Greek Lentil Soup with Mint-Yogurt Sauce

When I got this at our recipe group, I must admit, it sounded weird, and didn't look much better.  But it surprised us all and was an amazingly light and fresh tasting soup.  And the flavor was wonderful!!  This is easily now my favorite soup of all time.

(If you are in a hurry, you can just prepare the Mint-Yogurt Sauce and serve it in some warmed up Progresso Lentil Soup.  It's just as good.)

2 tsp olive oil
1 cup chopped onion
1/2 cup chopped carrot
2 cups vegetable broth
1/4 tsp pepper
1/8 tsp salt
2 (15 oz) cans lentils
Mint-Yogurt Sauce (below)
Fresh mint or cilantro sprigs (optional)
Tortilla Chips (optional)

Heat oil in a dutch oven over medium-high heat.  Add onion and carrot.  Cook 4 minutes or until vegetables are lightly browned, stirring occasionally.  Stir in broth and next 3 ingredients.  Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until carrot is tender.  While soup simmers, prepare Mint-Yogurt Sauce.

Mint-Yogurt Sauce
1/2 cup plain fat-free Greek yogurt
1 Tbsp chopped fresh mint
1 Tbsp chopped fresh cilantro
1 tsp ground cumin
1 tsp grated lemon rind
2 garlic cloves, minced

Combine all ingredients in a small bowl.

Ladle soup into bowls.  Top with Mint-Yogurt Sauce and, if desired, fresh mint or cilantro.  Serve with tortilla chips if desired.