Place a large stockpot or Dutch oven over medium heat. Add olive oil; heat about 30 seconds. Add carrots, celery and onion and saute in olive oil until translucent. Add thyme, rosemary, and bay leaves; continue to saute vegetables and seaons with salt and pepper as desired. Add lentils and stirl together. Add vegetable stock and bring to a boil. Reduce heat and simmer about 1 hour or more, until lentils and vegetables ahve softened. Meanwhile, stir together yogurt and peanut butter in a small bowl. Remove soup from heat and stir in yogurt and peanut butter mixture. Remove bay leaves. Serve.
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|Serving Size: 1 Serving (406g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 124 (30%)|
|Amt Per Serving||% DV|
|Total Fat 13.7g||18 %|
|Saturated Fat 2.9g||14 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 1.8mg||1 %|
|Sodium 227.4mg||8 %|
|Potassium 937.2mg||25 %|
|Total Carbohydrate 50.6g||15 %|
|Dietary Fiber 21.4g||86 %|
|Sugars, other 29.2g|
|Protein 23.2g||33 %|
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Calories per serving: 407
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