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 pt chicken stock
1 1/2 tsp ground coriander
6 tbsp low-fat natural yogurt
1 salt and freshly ground black peppe, r
1 tbsp snipped fresh chives, to serve
A Recipe for
Lentil & Yogurt Soup
Health food makes me sick. |
| Calvin Trillin |
Most turkeys taste better the day after; my mother's tasted better the day before. |
| Rita Rudner |
You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
| Franklin P. Jones |
This Recipe for Lentil & Yogurt Soup is one of thousands in the Recipes-to-go Bean Cookbook.
One cannot think well, love well, sleep well, if one has not dined well. |
| Virginia Woolf |
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Food Tip |
Old people shouldn't eat health foods. They need all the preservatives they can get. |
| Robert Orben |
This is a recipe for Lentil & Yogurt Soup from the recipe cookbook of Recipes-to-go (Bean)
A bagel is a doughnut with the sin removed. |
| George Rosenbaum |
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet. |
| Albert Einstein (1879-1955) |
Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
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| Polish Proverb |
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 beans 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.
Serves: 6
Lentil & Yogurt Soup Recipe brought to you by Recipes To-Go