Lentil Soup with Kraut and Bacon

A flavorful combo of sauerkraut and bacon tops this fiber-rich soup.


8 servings (serving size: 1 cup soup and 1/2 cup sauerkraut mixture)

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 35 Minutes

Nutritional 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


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


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

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.

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