Lentil Soup with Kraut and Bacon
A flavorful combo of sauerkraut and bacon tops this fiber-rich soup.
Yield: 8 servings (serving size: 1 cup soup and 1/2 cup sauerkraut mixture)
More From Oxmoor House
Amount per serving
- Calories: 254
- Fat: 2.2g
- Saturated fat: 0.6g
- Protein: 20.7g
- Carbohydrate: 39.6g
- Cholesterol: 5mg
- Iron: 5.5mg
- Sodium: 946mg
- Calories from fat: 8%
- Fiber: 19.9g
- Calcium: 46mg
- 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.
Only you will be able to view, print, and edit this note.Add Note