Lentil And Yogurt Soup

LENTIL AND YOGURT SOUP

6 Preparation Time :

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

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. - - - - - - - - - - - - - - - - - -