Lentil Soup with Kraut and Bacon Recipe

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Ingredients:

Serving

1 (16-oz) package dried lentils, rinsed
3 cups chopped onion
1 (32-oz) carton fat-free , less-sodium chicken broth
4 cups water
1/2 tsp celery seeds
4 slices 40%- less-fat bacon (such as gwaltney), chopped
1 (14.5-oz) can shredded sauerkraut, drained
3/4 tsp salt
1/2 tsp pepper

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	54.73 Kcal (229 kJ)
Calories from fat	7.39 Kcal
		% Daily Value*
Total Fat	0.82g	1%
Cholesterol	2.5mg	1%
Sodium	308.7mg	13%
Potassium	138.72mg	3%
Total Carbs	7.88g	3%
Sugars	2.62g	10%
Dietary Fiber	2.46g	10%
Protein	2.95g	6%
Vitamin C	4.9mg	8%
Iron	0.5mg	3%
Calcium	34.3mg	3%

Amount Per 100 g
Calories	17.66 Kcal (74 kJ)
Calories from fat	2.38 Kcal
		% Daily Value*
Total Fat	0.26g	1%
Cholesterol	0.81mg	1%
Sodium	99.59mg	13%
Potassium	44.75mg	3%
Total Carbs	2.54g	3%
Sugars	0.84g	10%
Dietary Fiber	0.79g	10%
Protein	0.95g	6%
Vitamin C	1.6mg	8%
Iron	0.1mg	3%
Calcium	11.1mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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