Lentil and Yogurt Soup

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== Description ==
* Preparation time: 10 minutes | Cooking time: 50 minutes
* Freezing: recommended (without yogurt) for up to 3 months
== 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
* 1½ tsp ground coriander
* 6 tbsp low-fat natural yogurt
* salt and freshly ground black pepper
* 1 tbsp snipped fresh chives, 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.
== Vegetarian option ==
Omit the bacon and use vegetable stock. This will remove the protein selection and reduce the optional calories to 25 per serving. The calories per serving will be 150.
Category:Bacon Recipes
Category:Carrot Recipes
Category:Onion Recipes
Category:Lentil Soup Recipes
Category:Low-calorie Recipes
Category:Mushroom Recipes
Category:Red lentil Recipes
Category:Yogurt Recipes