|
| Home
-> [Appetizers, Cheese & Eggs, Dairy, Soups & Stews, Yogurt] -> [Lentil & yogurt soup Recipe] |
| |
| |
Lentil & yogurt soup
|
| Artist: |
_ |
| Categories: |
Appetizers, Cheese & Eggs, Dairy, Soups & Stews, Yogurt |
| Yield: |
6 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 2
| tsp | 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 | | | -drained | | 2
| pint | Chicken stock | | 1 1/2
| tsp | Ground coriander | | 6
| tbsp | Low-fat natural yogurt | | | Salt and freshly ground | | | -black pepper | | 1
| tbsp | Snipped fresh chives, to | | | -serve |
|
Procedures:
| 1 | Preparation time: 10 minutes cooking time: 50 minutes freezing: recommended (without yogurt) for up to 3 months | | 2 | heat the oil in a large saucepan and saute the bacon with the onion and carrot for 5 minutes, until : the onion is translucent. | | 3 | Add the mushrooms, lentils and chicken stock. | | 4 | Season with the coriander, a little salt and pepper and bring to a boil. | | 5 | Reduce the heat and simmer gently for 40 minutes, or until the lentils are soft. | | 6 | stir in the yogurt and reheat gently. | | 7 | Ladle into warm soup bowls, sprinkle with the snipped chives and serve immediately. | | 8 | vegetarian option: omit the bacon and use vegetable stock. | | 9 | This will remove the protein selection and reduce the optional calories to 25 per serving. | | 10 | The calories per serving will be 150. |
|
|
|
| |
| |
| |
|
|
|
|
|
|