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Lentil Soup with Kraut and Bacon

Prep time 8 mins
Cook time 35 mins
Yield 8 servings (serving size: 1 cup soup and 1/2 cup sauerkraut mixture)
A flavorful combo of sauerkraut and bacon tops this fiber-rich soup.

Ingredients

  • 1 (16-ounce) package dried lentils, rinsed
  • 3 cups chopped onion
  • 1 (32-ounce) carton fat-free, less-sodium chicken broth
  • 4 cups water
  • 1/2 teaspoon celery seeds
  • 4 slices 40%-less-fat bacon (such as Gwaltney), chopped
  • 1 (14.5-ounce) can shredded sauerkraut, drained
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper

Nutrition Information

  • calories 254
  • fat 2.2 g
  • satfat 0.6 g
  • protein 20.7 g
  • carbohydrate 39.6 g
  • cholesterol 5 mg
  • iron 5.5 mg
  • sodium 946 mg
  • caloriesfromfat 8 %
  • fiber 19.9 g
  • calcium 46 mg

How to Make It

  1. Combine first 5 ingredients in a Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes or until lentils are tender.

  2. Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Reserve 1 tablespoon drippings; discard remaining drippings. Combine bacon and sauerkraut in pan; cook 1 minute or until thoroughly heated.

  3. Add reserved drippings, salt, and pepper to lentil mixture. Spoon soup into individual bowls; top with sauerkraut mixture.

Oxmoor House Healthy Eating Collection