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Lentil and Yogurt Soup

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


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.


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