Lentil and Yogurt Soup

• 2 teaspoons olive oil
• 2 ounces bacon lean, trimmed of any fat, chopped
• 1 each onions chopped
• 1 each carrots diced
• 6 ounces mushrooms wiped and chopped
• 6 ounces orange lentils rinsed and drained
• 2 pints chicken broth
• 1 1/2 teaspoons coriander ground
• 6 tablespoons yogurt, low-fat natural
• 1 x salt and black pepper freshly ground
• 1 tablespoon chives snipped fresh, to serve

1. Heat the oil in a large saucepan and saute the bacon with the onion and carrot for 5 minutes, until the onion is translucent.
2. Add the mushrooms, lentils and chicken stock.
3. Season with the coriander, a little salt and pepper and bring to a boil.
4. Reduce the heat and simmer gently for 40 minutes, or until the lentils are soft.
5. Stir in the yogurt and reheat gently.
6. Ladle into warm soup bowls, sprinkle with the snipped chives and serve immediately.

olive oil, bacon lean, onions, carrots, mushrooms, orange lentils, chicken broth, coriander ground, yogurt, salt, chives

Taken from recipeland.com/recipe/v/lentil-yogurt-soup-35304 (may not work)