Curried Lentil-Tomato Soup

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.

Yield: 6 servings (serving size: about 1 cup soup and 2 teaspoons bacon)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 218
  • Calories from fat: 0.0%
  • Fat: 3.7g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 13.5g
  • Carbohydrate: 32.8g
  • Fiber: 10.6g
  • Cholesterol: 11mg
  • Iron: 5mg
  • Sodium: 445mg
  • Calcium: 102mg

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

Preparation

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