Lentil Soup**

Good one! Recipe on package suggests for 1 lb package of lentils, add 6 cups water and 3.5 cups broth = almost 10 cups liquid. This recipe has the canned tomatoes not on the pkg recipe. So I add at least 1 more cup of water.

Ingredients

3 slices bacon, cut into 2" pieces
1 medium onion, sliced
1 lg carrot, sliced (about 3/4 cup)
1 lg celery stalk, sliced
1 clove garlic, finely chopped
4 cups water
12 oz dried lentils (about 2 cups)
1 chicken bouillon cube
2 Tbsp snipped parsley
1 Tbsp salt
1/2 tsp pepper
1/4-1/2 tsp dried thyme leaves
1 bay leaf
1 can (28 oz) whole tomatoes
1 cup water

Directions

Fry bacon in 3-quart saucepan or Dutch oven until limp; drain on paper towels. Add onion, carrot, celery and garlic to bacon fat; cook and stir over medium heat until celery is tender, about 10 mins. Stir in bacon, 4 cups water, the lentils, bouillon cube, parsley, salt, pepper, thyme and bay leaf. Heat to boiling; reduce heat. Cover and simmer until soup thickens, about 1 hour.

Stir in tomatoes (with liquid) and 1 cup water. Simmer uncovered 15 mins.

Makes 6 servings about 1 1/2 cups each

Number of Servings: 6

Nutritional Info

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 156.8

• Total Fat: 2.0 g
• Cholesterol: 2.7 mg
• Sodium: 1,438.5 mg
• Total Carbs: 35.3 g
• Dietary Fiber: 14.4 g
• Protein: 13.6 g

View full nutritional breakdown of Lentil Soup calories by ingredient