Creamy Lentil Soup

Creamy Lentil Soup Recipe
Photo: Oxmoor House
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!

Yield:

6 servings (serving size: 1 1/3 cups)

Recipe from

Cooking Light

Nutritional 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

Ingredients

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

Preparation

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.

Jill Melton,

Cooking Light

April 2000
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