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)
Recipe from Oxmoor House

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Nutritional Information

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


  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.
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