Lentil Soup with Cream, Topped with Bacon Bits
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 225.5
- Total Fat: 3.1 g
- Cholesterol: 6.5 mg
- Sodium: 598.5 mg
- Total Carbs: 38.1 g
- Dietary Fiber: 8.0 g
- Protein: 9.4 g
View full nutritional breakdown of Lentil Soup with Cream, Topped with Bacon Bits calories by ingredient
Introduction
This soup is very rich in flavor and high in fiber. To reduce calories, fat and sodium, use fat-free, reduced sodium chicken broth (or homemade), fat-free Half n Half and omit the bacon. This soup is very rich in flavor and high in fiber. To reduce calories, fat and sodium, use fat-free, reduced sodium chicken broth (or homemade), fat-free Half n Half and omit the bacon.Number of Servings: 4
Ingredients
-
2 cups chopped leeks (tender part of the green and all of the white)
3 slices of bacon
1 cup chopped onion
2 cups chopped russet potatoes
3/4 cup chopped carrots
1 cup lentils
3 cups water
2 cups chicken broth
1/2 cup Half and Half
2 tablespoons dry sherry
Directions
Cook bacon until crisp. Remove bacon, but leave fat in the pan.
Add onions and leeks and cook for 5 minutes.
Add veggies, lentils, water and broth. Bring to a boil, reduce heat, cover and cook at a simmer for 1 hour.
Puree the soup in a food processor or use an emersion blender.
Add the cream and sherry.
Number of Servings: 4
Recipe submitted by SparkPeople user BARECHEF.
Add onions and leeks and cook for 5 minutes.
Add veggies, lentils, water and broth. Bring to a boil, reduce heat, cover and cook at a simmer for 1 hour.
Puree the soup in a food processor or use an emersion blender.
Add the cream and sherry.
Number of Servings: 4
Recipe submitted by SparkPeople user BARECHEF.