*  Exported from  MasterCook  *
 
                           LENTIL AND YOGURT SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Weight watc                      Soups
                 Starters
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       ts           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       pt           Chicken stock
    1 1/2   ts           Ground coriander
    6       tb           Low-fat natural yogurt
                         Salt and freshly ground
                         -black pepper
    1       tb           Snipped fresh chives, to
                         -serve
 
   Preparation time: 10 minutes Cooking time: 50 minutes
   Freezing: recommended (without yogurt) for up to 3
   months
   
   Heat the oil in a large saucepan and saute 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.
  
 
 
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