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Lentil & Yogurt Soup

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Submitted by jils

YIELD

6 servings

PREP

10 min

COOK

50 min

READY

70 min

Ingredients

2 1E+1
TEASPOONS ML OLIVE OIL
2 57.8
OUNCES ML/G BACON
lean, trimmed of any fat, chopped
1 1
EACH EACH ONIONS
chopped
1 1
EACH EACH CARROTS
diced
6 173.4
OUNCES ML/G MUSHROOMS
wiped and chopped
6 173.4
OUNCES ML/G ORANGE LENTILS
rinsed and drained *
2 946
PINTS ML CHICKEN BROTH *
1 ½ 7.5
TEASPOONS ML CORIANDER
ground
6 9E+1
TABLESPOONS ML YOGURT, LOW-FAT
natural
1 1
X X SALT AND BLACK PEPPER
freshly ground *
1 15
TABLESPOON ML CHIVES
snipped fresh, to serve

Directions

Heat the oil in a large saucepan and sauté 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 59g (2.1 oz)
Amount per Serving
Calories 114 53% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 349mg 15%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 14g
Vitamin A 35% Vitamin C 4%
Calcium 4% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb
 
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