Categories: Soups

Ingredients

• 4 center-cut bacon slices
• 1 1/2 cups chopped sweet onion (1 onion)
• 4 garlic cloves, finely chopped
• 3 cups fat-free, lower-sodium chicken broth
• 1 cup dried lentils
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 2 teaspoons curry powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 2 (14.5-ounce) cans no-salt-added stewed tomatoes, undrained
• 1/2 cup half-and-half
• 2 tablespoons dry sherry

Directions

1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion and garlic to drippings in pan; sauté 3 minutes. Transfer onion mixture to a 4-quart electric slow cooker. Stir in broth and next 7 ingredients (through tomatoes). Cover and cook on LOW for 8 hours.

2. Stir in half-and-half and sherry. Ladle soup into bowls; sprinkle with crumbled bacon.

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