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!
1 (16-ounce) can fat-free, less-sodium chicken broth
1/2 cup half-and-half
2 tablespoons dry sherry
How to Make It
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.
Made this for my family, took about 2 hours of a lot of work to prepare. My wife pushed her bowl back, she said it had no flavor. Sure enough, no flavor whatsoever. What could it use? Pepper, and especially garlic. This is soothing wallpaper paste, nothing more. If you have your tonsils out and need something soothing, this is it. Otherwise, skip this recipe. Not a keeper.
Easy to make and generous portion sizes. My husband loved this and I have pureed the whole quantity as we will be feeding some of this to my Mum who is dysphagic. Excellent and has been added to regular repeat recipes already!
I substituted vegetable broth for water and added 4 cups instead of 3 because I went a little heavy on the vegetables, but other that that was true to the recipe. I was very happy with the result - I will definitely make again.
I wanted something "lucky" to enjoy for New Year's Day, and ran across this recipe while I was searching for something to do with lentils. I must say, I am really glad I did. It is outstanding! My picky kids liked it, and my son even went back for seconds. I, too, wanted some texture, so I only pureed half of it. Next time I make it, I will add some pepper, but other than that, I thought the soup was absolutely delicious as is.
This soup was fantastic! I've never had leeks or sherry or used lentils before but I love soup and like to try new foods so I'm glad I didn't pass this one up. I only pureed part of the soup and added extra salt and a bit of cracked pepper. The sherry made a huge difference in the flavor and I'm glad I didn't substitute or leave it out. Served with a crusty roasted garlic bread. I will definitely make this again.