Lentil & yogurt soup
Yogurt Starters Soups Lentils
Last updated 6/12/2012 1:27:20 AM. Recipe ID 62192. Report a problem with this recipe.
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
6 oz Orange lentils, rinsed and
2 pt Chicken stock
1 1/2 ts Ground coriander
6 tb Low-fat natural yogurt
Salt and freshly ground
1 tb Snipped fresh chives, to
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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