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
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. |
| Gracie Allen |
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
This Recipe for Lentil & Yogurt Soup is one of thousands in the Recipes-to-go Bean Cookbook.
There is no love sincerer than the love of food. |
| George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman |
If you enjoy this Lentil & Yogurt Soup Recipe - you should enjoy the recipe collections you can find on the websites below:
Cookies are made of butter and love. |
| Norwegian Proverb |
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
| John Cage |
This is a recipe for Lentil & Yogurt Soup from the recipe cookbook of Recipes-to-go (Bean)
Food Tip |
Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them. |
| Samuel Butler |
I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. |
| Isadora Duncan, America dancer (1878-1927) |
Food Tip |
We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. |
| Alfred E. Newman |
Food Tip |
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