Creamy Lentil Soup

Name: Creamy Lentil Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 3 slices bacon slices; 340 grams cups chopped peeled baking potato (about; 177 milliliters chopped carrot; 237 milliliters dried lentils; 2 Tbsps dry sherry; 454 grams fat-free, less-sodium chicken broth; 118 milliliters half-and-half; 473 milliliters chopped leek; 237 milliliters chopped onion; 1 teaspoons salt; 710 milliliters water

Creamy Lentil Soup might be just the main course you are searching for. This gluten free recipe serves 6. One portion of this dish contains roughly 13g of protein, 7g of fat, and a total of 272 calories. Autumn will be even more special with this recipe. A mixture of bacon, baking potato, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the half & half you could follow this main course with the Coconut Cream Pie Made With Half & Half as a dessert.

Instructions

Cook bacon in a Dutch oven over medium heat until crisp.

Ingredients you will need

Bacon

Equipment you will use

Dutch Oven

Remove bacon from pan, reserving drippings in pan. Crumble bacon; set aside.

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Bacon

Equipment you will use

Frying Pan

Add leek and onion to pan; saut 4 minutes.

Ingredients you will need

Onion

Leek

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Frying Pan

Add water, potato, lentils, carrot, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 1 hour or until vegetables are tender.

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Vegetable

Lentils

Carrot

Potato

Broth

Water

Salt

Place vegetable mixture in a blender or food processor; process until smooth. Return pured mixture to pan; stir in half-and-half and sherry. Cook until thoroughly heated.

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Vegetable

Sherry