Creamy Lentil Soup
Benefits:
Lentils boast one of the highest protein levels of any vegetable. Lentils cook quickly and do not require soaking as other legumes do. Their nutty flavor melds well with a wide variety of ingredients. Try tossing in a cup to any soup recipe for their added benefits.
Ingredients:
3 bacon slices (turkey bacon, if desired)
2 cups chopped leek
1 cup chopped onion
3 cups water
2 cups chopped peeled potato
1 cup dried lentils
¾ cup chopped carrot
½ tsp salt
1 (14-ounce) can chicken broth
½ cup half-and-half
1 tbsp dry sherry
Fresh flat leaf parsley sprigs (optional)
Directions:
- Cook bacon in a pot over medium heat until crisp. Remove the bacon from pan and reserve the drippings. Crumble the bacon, set aside.
- Add leek and onion to pan; sauté 5 minutes. Add water, potato, lentils, carrot, salt and broth; bring to a boil. Cover, reduce heat and simmer 1 hour or until vegetables are tender.
- Place in a blender or food processor; process until smooth. Return pureed mixture to the pan; stir in half-and-half and sherry. Cook until thoroughly heated. Ladle soup into bowls. Sprinkle with bacon. Garnish with parsley.
Half-and-half adds creamy body and a satiny finish to this hearty soup. Serve with bread and a salad for a filling and nutritious supper. Make this a vegetarian soup by substituting 2 tablespoons of olive oil for the bacon drippings and vegetable broth for the chicken broth.
Yield: 6 servings