Lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 slices bacon, cut into 2" pieces1 medium onion, sliced1 lg carrot, sliced (about 3/4 cup)1 lg celery stalk, sliced1 clove galic, finely chopped4 cups water12 oz dried lentils (about 2 cups)1 chicken bouillon cube2 tblsp snipped parsley1 tblsp salt1/2 tsp pepper1/4-1/2 tsp dried thyme leaves1 bay leaf1 can (28 oz) whole tomatoes1 cup water
Fry bacon in 3-quart saucepan or Dutch oven until limp; drain on paper towels. Add onion, carrot, celery and garlic to bacon fat; cook and stir over medium heat until celery is tender, about 10 mins. Stir in bacon, 4 cups water, the lentils, bouillon cube, parsley, salt, pepper, thyme and bay leaf. Heat to boiling; reduce heat. Cover and simmer until soup thickens, about 1 hour.
Stir in tomatoes (with liquid) and 1 cup water. Simmer uncovered 15 mins.
Makes 6 servings about 1 1/2 cups each
Number of Servings: 6
Recipe submitted by SparkPeople user NEZAB24.
Stir in tomatoes (with liquid) and 1 cup water. Simmer uncovered 15 mins.
Makes 6 servings about 1 1/2 cups each
Number of Servings: 6
Recipe submitted by SparkPeople user NEZAB24.
Nutritional Info Amount Per Serving
- Calories: 156.8
- Total Fat: 2.0 g
- Cholesterol: 2.7 mg
- Sodium: 1,438.5 mg
- Total Carbs: 35.3 g
- Dietary Fiber: 14.4 g
- Protein: 13.6 g
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