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Lentil Soup with Bacon

Warm up on a chilly day with a bowl of hearty lentil soup. Red lentils can be found in Middle Eastern or gourmet markets. If unavailable, substitute the more common brown lentils.

Serves: 6
20 mins Prep Time 30 mins Cook Time
20 mins Prep Time
30 mins Cook Time
  • Cook bacon in large saucepan or Dutch oven on medium heat until crisp. Remove all but 1 tablespoon drippings from pan. Add butter, onion, carrots, celery and garlic; cook and stir 5 minutes or until softened. Add beef stock and tomatoes; bring to boil.

  • Stir in lentils and seasonings. Return to boil. Reduce heat to medium-low; cover and simmer 30 to 40 minutes or until lentils are tender. Discard bay leaves.

  • With center part of cover removed to let steam escape, puree 2 cups of the soup in blender on high speed until smooth. Return pureed mixture to saucepan. Ladle into soup bowls.

Nutrition information

(Amount per serving)

  • Calories: 326 Cholesterol: 36mg
  • Sodium: 1209mg Protein: 21g
  • Total Fat: 14g Fiber: 5g
  • Carbohydrate: 29g

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