Lentil and yogurt soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Corn or olive oil |
| 2 | ounces | Lean back bacon, trimmed of any fat and chopped |
| 1 | Onion, chopped | |
| 1 | Carrot, diced | |
| 6 | ounces | Mushrooms, wiped and chopped |
| 6 | ounces | Orange lentils, rinsed and drained |
| 2 | pints | Chicken stock |
| 1½ | teaspoon | Ground coriander |
| 6 | tablespoons | Low-fat natural yogurt |
| Salt and freshly ground black pepper | ||
| 1 | tablespoon | Snipped fresh chives, to serve |
Directions
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini