Lentil Soup - healthy, thrifty and delicious

I found this recipe on the back of Stonyfield's plain whole milk yogurt container and made it for dinner tonight. I love it when I find a recipe that is one dish, easy to make, inexpensive, and healthy. This soup met all my requirements and my kids scraped their bowls clean. I know it's spring and you may not be in the mood for soup but this one will be a staple in my home regardless of the season.

Lentil Soup

3 tbsp olive oil
1 onion, chopped
1 tsp sea salt
1/2 tsp pepper
1/2 cup celery, chopped
1 cup carrot, chopped
5 cloves garlic, minced
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 1/2 tsp chili pepper
2 cups lentils
2 quarts chicken stock
juice of 1 lemon
1 cup whole milk plain yogurt

Pour olive oil in a large pot over medium-high heat. Add onions, sea salt and pepper. Saute until onions are clear, about 3-5 minutes. Add celery, carrot, garlic, cumin, coriander, and chili pepper. Stir and cook until vegetables are soft. Add lentils. Stir until lentils are coated with oil. Add enough stock to cover lentils. Cover pot and let simmer 30-45 minutes, until lentils are soft and creamy. Add more stock if lentils are too thick. Remove from heat, add lemon juice and 1/2 cup of yogurt. Reheat slowly before serving. Garnish with a dollop of yogurt.

(I used more oil, celery, carrot, stock and yogurt.)

Thanks Stonyfield!