Recipe - Lentil And Yogurt Soup

2 teaspoon Corn or olive oil
2 ounce Lean back bacon, trimmed
of any fat and chopped
1 Onion, chopped
1 Carrot, minced
6 ounce Mushrooms, wiped and
chopped
6 ounce Orange lentils, rinsed and
drained
2 pt Chicken stock
1 One half teaspoon Ground coriander
6 tablespoon Lowfat natural yogurt
Salt and freshly ground
black pepper
1 tablespoon 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini