Lentil and Yogurt Soup
Recipe Description
* Preparation time: 10 minutes | Cooking time: 50 minutes* Freezing: recommended (without yogurt) for up to 3 months
Ingredients
- 2 tsp corn oil|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 red lentil|orange lentils, rinsed and-drained
- 2 pint chicken stock
- 1½ tsp ground cilantro|coriander
- 6 tbsp low-fat natural yogurt
- salt and freshly ground black pepper
- 1 tbsp snipped fresh chives, to-serve
- 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.
This article uses material from the "Lentil and Yogurt Soup" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
