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    You are in: Home / Recipes / Creamy Lentil Bacon-Topped Soup Recipe
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    Creamy Lentil Bacon-Topped Soup

    Creamy Lentil Bacon-Topped Soup. Photo by JackieOhNo!

    1/2 Photos of Creamy Lentil Bacon-Topped Soup

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    15 mins

    1 hr 15 mins

    CaliforniaJan's Note:

    Tasty and easy to put together...originally in Cooking Light.

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    Units: US | Metric


    1. 1
      Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Crumble bacon; set aside. Ad leek and onion to pan; saute 4 minutes. Add broth, potato, lentils, carrot, and salt; bring to a boil. Cover, reduce heat and simmer 1 hour or until vegetables are tender. Place vegetable mixture in blender or food processor; process until smooth. Return pureed mixture to pan; stir in half and half and sherry. Cook until thoroughly heated. Sprinkle with bacon.

    Ratings & Reviews:

    • on January 07, 2013


      A wonderful and delicious soup that is relatively easy to prepare. I had some lovely thick-sliced country-style bacon, which was perfect in this soup. I followed the recipe as posted. I used a stick immersion blender to puree the soup. Oddly, I didn't really taste the sherry. This soup was very reminiscent of split pea soup, and really very tasty. Thanks for sharing. It was perfect on a cold January evening!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Creamy Lentil Bacon-Topped Soup

    Serving Size: 1 (389 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 274.6
    Calories from Fat 52
    Total Fat 5.8 g
    Saturated Fat 2.4 g
    Cholesterol 10.1 mg
    Sodium 1073.6 mg
    Total Carbohydrate 39.7 g
    Dietary Fiber 12.1 g
    Sugars 4.8 g
    Protein 15.2 g

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