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

Recipe by Oxmoor House January 2003

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Recipe Summary

prep:
8 mins
cook:
35 mins
total:
43 mins
Yield:
8 servings (serving size: 1 cup soup and 1/2 cup sauerkraut mixture)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

254 calories; fat 2.2g; saturated fat 0.6g; protein 20.7g; carbohydrates 39.6g; cholesterol 5mg; iron 5.5mg; sodium 946mg; calories from fat 8%; fiber 19.9g; calcium 46mg.
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