Lentil And Yogurt Soup

Ingredients

some coriander
9 gr corn
32 gr back bacon
1 onion
1 carrot
60 gr mushrooms
6 orange lentils
950 ml chicken stock
3 gr coriander
90 ml low-fat natural yogurt
1 snipped chives
3 months heat the oil in a saucepan

Instructions

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.