Lentil & Yogurt Soup

This comforting Lentil & Yogurt Soup is a perfect blend of earthy legumes and bright, creamy acidity. The base of orange lentils provides a hearty texture without the need for long soaking times, while lean back bacon adds a subtle smokiness and depth. A generous swirl of low-fat natural yogurt at the end creates a luxurious, velvety finish that balances the savory notes. Its an ideal meal for chilly evenings, offering warmth and sustenance. Easy to prepare with pantry staples, this soup holds up well for meal prep, making it a reliable favorite for busy weeknights or cozy weekend lunches.

Cooking Method: Boiling, Sautéing, Stewing

Cuisine: Mediterranean

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 292.6

Dietary: Gluten-free

Description

This comforting Lentil & Yogurt Soup is a perfect blend of earthy legumes and bright, creamy acidity. The base of orange lentils provides a hearty texture without the need for long soaking times, while lean back bacon adds a subtle smokiness and depth. A generous swirl of low-fat natural yogurt at the end creates a luxurious, velvety finish that balances the savory notes. Its an ideal meal for chilly evenings, offering warmth and sustenance. Easy to prepare with pantry staples, this soup holds up well for meal prep, making it a reliable favorite for busy weeknights or cozy weekend lunches.

Ingredients

2 teaspoon Corn or olive oil
2 ounce Lean back bacon, trimmed
1 Onion, chopped
1 Carrot, diced
6 ounce Mushrooms, wiped and chopped
6 ounce Orange lentils, rinsed and drained
2 pt Chicken stock
1 1/2 ts Ground coriander
6 tb Low-fat natural yogurt
to taste Salt and freshly ground black pepper
1 tb Snipped fresh chives, to serve

Directions

1
Trim any excess fat from the lean back bacon and chop it into small pieces.
2
Heat the corn or olive oil in a large saucepan over medium heat.
3
Add the chopped bacon to the pan and cook until crispy, rendering out the fat.
4
Add the chopped onion, diced carrot, and chopped mushrooms to the pan with the bacon.
5
Saut the vegetables for 5-7 minutes until the onions are translucent and the mushrooms have softened.
6
Stir in the rinsed orange lentils and ground coriander, coating them in the fat and vegetable mixture.
7
Pour in the chicken stock and bring the mixture to a boil.
8
Reduce the heat to low, cover, and simmer for 20-25 minutes until the lentils are tender and have broken down slightly.
9
Season with salt and freshly ground black pepper to taste.
10
Remove the soup from the heat and let it cool slightly.
11
Stir in the low-fat natural yogurt until well combined.
12
Ladle the hot soup into bowls and garnish with snipped fresh chives.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 292.6kcal

% Daily Value *
Total Fat 23.5g37%
Saturated Fat 7.3g37%
Cholesterol 23.0mg8%
Sodium 858.5mg36%
Total Carbohydrate 0.7g1%
Dietary Fiber 0.0g0%
Sugars 0.2g
Protein 18.5g37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lentil, yogurt, soup, mediterranean, comfort food, healthy, vegetarian option, bacon, lentils, coriander, onion, carrot, mushrooms, chicken stock, warm, creamy, meal prep, dinner, lunch, easy recipe

Read it online: https://www.chefs-mate.com/recipe/lentil-yogurt-soup/