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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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! Ingredients:
3 bacon slices |
2 cups chopped leek |
1 cup chopped onion |
3 cups water |
2 cups chopped peeled baking potato (about 12 ounces) |
1 cup dried lentils |
3/4 cup chopped carrot |
1/2 teaspoon salt |
1 (16-ounce) can fat-free, less-sodium chicken broth |
1/2 cup half-and-half |
2 tablespoons dry sherry |
Directions:
1. 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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