Curried Lentil-Tomato Soup
Curried Lentil-Tomato Soup is a gluten free main course. One serving contains 299 calories, 16g of protein, and 13g of fat. This recipe serves 6. This recipe covers 20% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up lower-sodium chicken broth, lentils, curry powder, and a few other things to make it today. To use up the half & half you could follow this main course with the Coconut Cream Pie Made With Half & Half as a dessert.
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; saut 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.
Stir in half-and-half and sherry. Ladle soup into bowls; sprinkle with crumbled bacon.