Creamy Lentil Soup

Thumb_lentil-soup-ck-665473-l

(from Amanda_Rose’s recipe box)

Prep time: 30 minutes
Cook time: 60 minutes
Serves 6 people

Categories: Soup, Vegetarian

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.

Email to a friend | Print this recipe | Back