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Creamy Lentil Soup

Photo: Oxmoor House
Yield 6 servings (serving size: 1 1/3 cups)
Crumble bacon pieces over this delicious Creamy Lentil Soup for a heart-warming dish. Don't forget the sherry because it lends a unique, rich flavor to the soup. Served with a piece of warm garlic bread and enjoy!


  • 3 bacon slices
  • 2 cups chopped leek
  • 1 cup chopped onion
  • 3 cups water
  • 2 cups chopped peeled baking potato (about 12 ounces)
  • 1 cup dried lentils
  • 3/4 cup chopped carrot
  • 1/2 teaspoon salt
  • 1 (16-ounce) can fat-free, less-sodium chicken broth
  • 1/2 cup half-and-half
  • 2 tablespoons dry sherry

Nutrition Information

  • calories 287
  • caloriesfromfat 29 %
  • fat 9.4 g
  • satfat 4 g
  • monofat 3.7 g
  • polyfat 1.1 g
  • protein 13.6 g
  • carbohydrate 37.4 g
  • fiber 5.8 g
  • cholesterol 15 mg
  • iron 4.2 mg
  • sodium 465 mg
  • calcium 72 mg

How to Make It

  1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Crumble bacon; set aside. Add leek and onion to pan; sauté 4 minutes. Add water, potato, lentils, carrot, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 1 hour or until vegetables are tender. Place vegetable mixture in a blender or food processor; process until smooth. Return puréed mixture to pan; stir in half-and-half and sherry. Cook until thoroughly heated. Sprinkle with bacon.