Lentil and Yogurt Soup

Description

• Preparation time: 10 minutes | Cooking time: 50 minutes
• Freezing: recommended (without yogurt) for up to 3 months

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
• 1½ tsp ground coriander
• 6 tbsp low-fat natural yogurt
• salt and freshly ground black pepper
• 1 tbsp snipped fresh chives, to-serve

Directions

1. Heat the oil in a large saucepan and sauté the bacon with the onion and carrot for 5 minutes, until : the onion is translucent.
2. Add the mushrooms, lentils and chicken stock.
3. Season with the coriander, a little salt and pepper and bring to a boil.
4. Reduce the heat and simmer gently for 40 minutes, or until the lentils are soft.
5. Stir in the yogurt and reheat gently.
6. 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.