serve with 2 cups leafy green salad and 1 tbsp prepared Epicure dressing.
1 can (28 oz/796 ml) crushed tomatoes
1 can (15 oz/440 ml) lentils
1 avocado, sliced
1 cup grated cheddar cheese
4 tbsp plain Greek yogurt
1 cup tortilla chips
Topping suggestions (optional): salsa, fresh cilantro, lime wedges, jalapeños
- In a sauté pan, combine first four ingredients; bring to a boil and simmer 20 min.
- Ladle soup into four bowls. Top with avocado, cheese, and a dollop of yogurt.
- Garnish with tortilla chips and desired toppings.