Lentil Soup with Kraut and Bacon |
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Prep Time: 8 Minutes Cook Time: 35 Minutes |
Ready In: 43 Minutes Servings: 8 |
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A flavorful combo of sauerkraut and bacon tops this fiber-rich soup. Ingredients:
1 (16-ounce) package dried lentils, rinsed |
3 cups chopped onion |
1 (32-ounce) carton fat-free, less-sodium chicken broth |
4 cups water |
1/2 teaspoon celery seeds |
4 slices 40%-less-fat bacon (such as gwaltney), chopped |
1 (14.5-ounce) can shredded sauerkraut, drained |
3/4 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Combine first 5 ingredients in a Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes or until lentils are tender.
2. 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.
3. Add reserved drippings, salt, and pepper to lentil mixture. Spoon soup into individual bowls; top with sauerkraut mixture.
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