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.
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|Serving Size: 1 Serving (439g)|
|Recipe Makes: 6|
|Calories from Fat: 161 (53%)|
|Amt Per Serving||% DV|
|Total Fat 17.9g||24 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 4g|
|Cholesterol 16.9mg||5 %|
|Sodium 556.3mg||19 %|
|Potassium 687.3mg||18 %|
|Total Carbohydrate 22.2g||7 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 19g|
|Protein 13.6g||19 %|
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Calories per serving: 303
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