Lentil & yogurt soup Recipe

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Lentil & yogurt soup

Artist:	_	Yield:	6
Categories:	Appetizers, Cheese & Eggs, Dairy, Soups & Stews, Yogurt	Rating:	0
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Ingredients:

2	tsp	Corn or olive oil
2	oz	Lean back bacon, trimmed
		-of any fat and chopped
1		Onion, chopped
1		Carrot, diced
6	oz	Mushrooms, wiped and
		-chopped
6	oz	Orange lentils, rinsed and
		-drained
2	pint	Chicken stock
1 1/2	tsp	Ground coriander
6	tbsp	Low-fat natural yogurt
		Salt and freshly ground
		-black pepper
1	tbsp	Snipped fresh chives, to
		-serve

Procedures:

1	Preparation time: 10 minutes cooking time: 50 minutes freezing: recommended (without yogurt) for up to 3 months
2	heat the oil in a large saucepan and saute the bacon with the onion and carrot for 5 minutes, until : the onion is translucent.
3	Add the mushrooms, lentils and chicken stock.
4	Season with the coriander, a little salt and pepper and bring to a boil.
5	Reduce the heat and simmer gently for 40 minutes, or until the lentils are soft.
6	stir in the yogurt and reheat gently.
7	Ladle into warm soup bowls, sprinkle with the snipped chives and serve immediately.
8	vegetarian option: omit the bacon and use vegetable stock.
9	This will remove the protein selection and reduce the optional calories to 25 per serving.
10	The calories per serving will be 150.