Rating: 4.5 stars
14 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 11

Crumble bacon pieces over this delicious Creamy Lentil Soup for a heart-warming dish. Don't forget the sherry because it lends a unique, rich flavor to the soup. Served with a piece of warm garlic bread and enjoy!

Jill Melton
Recipe by Cooking Light April 2000

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Credit: Oxmoor House

Recipe Summary

Yield:
6 servings (serving size: 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Crumble bacon; set aside. Add leek and onion to pan; sauté 4 minutes. Add water, potato, lentils, carrot, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 1 hour or until vegetables are tender. Place vegetable mixture in a blender or food processor; process until smooth. Return puréed mixture to pan; stir in half-and-half and sherry. Cook until thoroughly heated. Sprinkle with bacon.

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Nutrition Facts

287 calories; calories from fat 29%; fat 9.4g; saturated fat 4g; mono fat 3.7g; poly fat 1.1g; protein 13.6g; carbohydrates 37.4g; fiber 5.8g; cholesterol 15mg; iron 4.2mg; sodium 465mg; calcium 72mg.
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