Lentil & Yogurt Soup
Yield
6 servingsPrep
10 minCook
50 minReady
70 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
olive oil
|
|
| 2 | ounces |
bacon
lean, trimmed of any fat, chopped |
|
| 1 | each |
onions
chopped |
|
| 1 | each |
carrots
diced |
|
| 6 | ounces |
mushrooms
wiped and chopped |
|
| 6 | ounces |
orange lentils
rinsed and drained |
* |
| 2 | pints |
chicken broth
|
*
|
| 1 ½ | teaspoons |
coriander
ground |
|
| 6 | tablespoons |
yogurt, low-fat
natural |
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| 1 | tablespoon |
chives
snipped fresh, to serve |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
olive oil
|
|
| 57.8 | ml/g |
bacon
lean, trimmed of any fat, chopped |
|
| 1 | each |
onions
chopped |
|
| 1 | each |
carrots
diced |
|
| 173.4 | ml/g |
mushrooms
wiped and chopped |
|
| 173.4 | ml/g |
orange lentils
rinsed and drained |
* |
| 946 | ml |
chicken broth
|
*
|
| 7.5 | ml |
coriander
ground |
|
| 9E+1 | ml |
yogurt, low-fat
natural |
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| 15 | 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.
