Recipe for Lentil and Yogurt Soup 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
6
Ingredients:
Amount Ingredient
2 tsp Corn oil or olive oil
2 oz bacon lean, back, trimmed
of any fat and chopped
1 x Onion chopped
1 x carrot diced
6 oz mushroom wiped and chopped
6 oz lentils rinsed and drained
(orange lentils)
2 pt Chicken stock
1/2 tsp Ground coriander
6 tbl nonfat plain yogurt
salt and pepper
Instructions:
Instructions: 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.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Lentil and Wild Mushroom Bolognaise   ::   Lentil Barley   ...