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Lentil And Yogurt Soup

Lentil And Yogurt Soup is a weight watc soups starters recipe made with Corn Or Olive Oil, Onion Chopped, Carrot Diced, Mushrooms Wiped And Chopped, and Orange Lentils Rinsed And Drained. Serves 6. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 tsp
• 2 oz
• 1
• 1
• 6 oz
• 6 oz
• 2 pt
• 1 1/2 tsp
• 6 tbsp
• 1 tbsp

Method (preview)

1. 1

   Preparation time: 10 minutes Cooking time: 50 minutes

2. 2

   Freezing: recommended (without yogurt) for up to 3 months

3. 3

   Heat the oil in a large saucepan and saute the bacon with the onion and carrot for 5 minutes, until: the onion is translucent.

4. 4

   Add the mushrooms, lentils and chicken stock.

5. 5

   Season with the coriander, a little salt and pepper and bring to a boil.

6. 6

   Reduce the heat and simmer gently for 40 minutes, or until the lentils are soft.

7. 7

   Stir in the yogurt and reheat gently. Ladle into warm soup bowls, sprinkle with the snipped chives and serve immediately.

8. 8

   Vegetarian option: omit the bacon and use vegetable stock.

9. 9

   The Calories per serving will be 150.