Bacon Lentil Soup

Name: Bacon Lentil Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Ingredients: 4 slices Uncured Bacon (nitrite/nitrate free); 2 cups raw onions chopped (I used mix of white and red); 2 cloves garlic chopped; 1 cup diced or sliced carrots; 3 cups fresh cabbage chopped; 2 cups fresh spinach chopped; 1/2 cup fresh mushrooms chopped; 1 cup mild salsa; 1 Tbsp. Safflower Oil (or preferred oil); 2 cups Free-Range Chicken Broth; 6 cups water; 2 1/2 cups dry lentils; 1 tsp. dried parsley or thyme; 1 tsp. dried sweet marjoram (optional)

Minutes to Prepare: 15
Minutes to Cook: 45

Number of Servings: 8

Ingredients

4 slices Uncured Bacon (nitrite/nitrate free)2 cups raw onions, chopped (I used mix of white and red)2 cloves garlic, chopped1 cup diced or sliced carrots3 cups fresh cabbage, chopped2 cups fresh spinach, chopped1/2 cup fresh mushrooms, chopped1 cup mild salsa 1 Tbsp. Safflower Oil (or preferred oil)2 cups Free-Range Chicken Broth6 cups water2 1/2 cups dry lentils1 tsp. dried parsley or thyme1 tsp. dried sweet marjoram (optional)

Directions

Chop all ingredients beforehand - onions, garlic, carrots, cabbage, spinach and mushrooms. Brown 4 slices uncured bacon in pan. Drain and set aside. Saute onions until transparent in 1 tablespoon oil. Add other chopped ingredients, salt and pepper and soften for a few minutes. Pour in 2 cups chicken broth, salsa and seasonings, and continue to cook vegetables. Add 2.5 cups dry lentils and approximately 5-6 cups water. Bring to boil for a few minutes, then place lid on pot and simmer on low to medium heat for 40 minutes or until lentils reach desired tenderness. Serve warm.

Serving Size:�Maikes 8 1-cup servings of soup

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 154.6
Total Fat: 3.8 g
Cholesterol: 5.0 mg
Sodium: 962.3 mg
Total Carbs: 22.7 g
Dietary Fiber: 7.8 g
Protein: 9.4 g

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