Lentil and Yogurt Soup
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
Ingredients
- 2ts corn or olive oil
- 2ozlean back bacon, trimmed
- 1carrot, diced
- 6ozmushrooms, wiped and
- 11/2 ts ground coriander
- 6tb low-fat natural yogurt
Directions
- 1
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 -cho
- 2
Add the mushrooms, lentils and chicken stock
- 3
Season with the coriander, a little salt and pepper and bring to a boil
- 4
Reduce the heat and simmer gently for 40 minutes, or until the lentils are soft
- 5
Stir in the yogurt and reheat gently
- 6
Ladle into warm soup bowls, sprinkle with the snipped chives and serve immediately
- 7
Vegetarian option: omit the bacon and use vegetable stock
- 8
This will remove the Protein Selection and reduce the Optional Calories to 25 per serving