carrots and sweet plantain and lentils

(If your nice I might cook this for you.)

Ingredients:
· 16 ounce bag of green lentils, rinsed
· 3 sweet yellow plantain (sliced into discs)
· 2 large carrots (diced)
· 2 large stalks of celery (diced)
· ½ cup fresh cilantro leaves
· 1 medium Spanish onion (chopped)
· 1 tablespoon olive oil
· 4 cups of water
· 2 quarts nonfat, low-sodium chicken stock(veggie stock)
· 2 teaspoons ground cumin
· 1 teaspoon ground coriander seed
· ½ teaspoon oregano
· 3 teaspoons epazote
· 2 cups Bob’s Red Mill TVP® (texturized, vegetable protein)
· plain nonfat yogurt for garnish

Instructions:
· Heat olive oil on a low flame. Add onions and celery and sauté until onions are clear.
· Add all dry spices, except epazote. Mix thoroughly, coating celery and onions with the spices.
· Slowly pour chicken stock and water into the pot. Add carrots and sweet plantain, gently mixing all of the ingredients together. Cover the pot and heat on a low to medium flame. Allow contents to simmer until they reach a gentle boil.
· When the soup begins to boil add lentils and epazote, reducing heat to a low setting and covering once again.
· Stir soup every half hour until 1½ hours have passed.
· Add TVP and simmer for an additional 40 minutes over low heat.
· When finished, serve with a dollop of plain nonfat yogurt and fresh cilantro. Heat lovers can add hot sauce to taste.