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Curried Lentil-Tomato Soup

Oxmoor House

Yield 6 servings (serving size: about 1 cup soup and 2 teaspoons bacon)
If it’s buried under bacon, then you know it’s got to be good. This is a yummy comfort food perfect for the winter months and appropriate for all members of your family.

Ingredients

  • 4 center-cut bacon slices
  • 1 1/2 cups chopped sweet onion (1 onion)
  • 4 garlic cloves, finely chopped
  • 3 cups fat-free, lower-sodium chicken broth
  • 1 cup dried lentils
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 2 (14.5-ounce) cans no-salt-added stewed tomatoes, undrained
  • 1/2 cup half-and-half
  • 2 tablespoons dry sherry

Nutrition Information

  • calories 218
  • caloriesfromfat 0.0 %
  • fat 3.7 g
  • satfat 1.9 g
  • monofat 1.2 g
  • polyfat 0.4 g
  • protein 13.5 g
  • carbohydrate 32.8 g
  • fiber 10.6 g
  • cholesterol 11 mg
  • iron 5 mg
  • sodium 445 mg
  • calcium 102 mg

How to Make It

  1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion and garlic to drippings in pan; sauté 3 minutes. Transfer onion mixture to a 4-quart electric slow cooker. Stir in broth and next 7 ingredients (through tomatoes). Cover and cook on LOW for 8 hours.

  2. Stir in half-and-half and sherry. Ladle soup into bowls; sprinkle with crumbled bacon.

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