Title: Lentil & yogurt soup
 Categories: Weight watc, Soups, Starters
      Yield: 6 Servings
 
      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.