Bacon Lentil Soup
|Bacon slices||2 , chopped|
|Celery sticks||2 , diced|
|Carrot||1 , diced|
|Potato||1 Small, diced|
|Onion||1 , chopped|
|Chicken stock||450 Milliliter (1 3/4 Cups)|
|Split red lentils||1⁄4 Cup (4 tbs)|
|Shredded celery leaves||1 Tablespoon (For Garnish)|
|Shredded celery||1 Tablespoon (For Garnish)|
1. Melt the butter in a saucepan, add the bacon and fry gently for 1-2 minutes. Stir in the celery, carrot, potato and onion and 'sweat' for about 5 minutes.
2. Stir in the stock and lentils, cover and boil for 10 minutes, then simmer for 15-20 minutes, until the lentils are cooked.
3. Transfer to a blender or food processor, add the milk or cream, and work until smooth. Season well with salt and pepper.
4. Reheat gently, then sprinkle with celery leaves. Serve with crusty bread.
Serving size: Complete recipe
Calories 749 Calories from Fat 208
% Daily Value*
Total Fat 24 g36.2%
Saturated Fat 11.7 g58.5%
Trans Fat 0 g
Cholesterol 58.2 mg19.4%
Sodium 1285.5 mg53.6%
Total Carbohydrates 104 g34.8%
Dietary Fiber 12 g48%
Sugars 25 g
Protein 35 g70.9%
Vitamin A 223.4% Vitamin C 75.4%
Calcium 23.1% Iron 15.3%
*Based on a 2000 Calorie diet