Creamy Lentil Soup

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

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Nutritional Information

Amount per serving
  • Calories: 287
  • Calories from fat: 29%
  • Fat: 9.4g
  • Saturated fat: 4g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 1.1g
  • Protein: 13.6g
  • Carbohydrate: 37.4g
  • Fiber: 5.8g
  • Cholesterol: 15mg
  • Iron: 4.2mg
  • Sodium: 465mg
  • Calcium: 72mg

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

  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.
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