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LENTIL AND YOGURT SOUP
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Weight watc Soups
Starters
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ts 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 pt Chicken stock
1 1/2 ts Ground coriander
6 tb Low-fat natural yogurt
Salt and freshly ground
-black pepper
1 tb Snipped fresh chives, to
-serve
Preparation time: 10 minutes Cooking time: 50 minutes
Freezing: recommended (without yogurt) for up to 3
months
Heat the oil in a large saucepan and saute the bacon
with the onion and carrot for 5 minutes, until
: the onion is translucent. Add the mushrooms,
lentils and chicken stock. Season with the coriander,
a little salt and pepper and bring to a boil. Reduce
the heat and simmer gently for 40 minutes, or until
the lentils are soft.
Stir in the yogurt and reheat gently. Ladle into warm
soup bowls, sprinkle with the snipped chives and serve
immediately.
Vegetarian option: omit the bacon and use vegetable
stock. This will remove the Protein Selection and
reduce the Optional Calories to 25 per serving. The
Calories per serving will be 150.
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