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LENTIL SOUP

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LENTIL SOUP
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LENTIL SOUP

Added by: on Nov 16th, 2010
Like many other bean-and legume-based soups, this one is flavored with bacon. It can be served at the start of a Sunday dinner, or as a weeknight meal itself when paired with a green salad topped with Lemon.
Rating:
0
Prep Time:
20 min
Cook Time:
40 min
Ready In:
1 h

Servings

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Original Recipe Yield: 4 servings
 

Ingredients:

  • 3 strips bacon (3 ounces) (cut into 1/2-inch pieces)
  • 1 large onion (chopped)
  • 3 medium carrots (peeled, halved lengthwise, and cut into 1/4-inch half moons)
  • 3 cloves garlic (minced)
  • 2 tablespoons tomato paste
  • 1 1/2 cups lentils (picked over and rinsed)
  • 1/2 teaspoon dried thyme
  • 2 cans (14.5 ounces each) (3 1/2 cups) reduced-sodium chicken broth
  • 1 tablespoon red-wine vinegar
  • Coarse salt and fresh ground pepper
Nutrition Facts
LENTIL SOUP

Servings Per Recipe: 4

Amount Per Serving

Calories: 624

  • Total Fat: 30.9 g
  •     Saturated Fat: 10.1 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 43.4 mg
  • Sodium: 696.4 mg
  • Total Carbs: 56.4 g
  •     Dietary Fiber: 24.3 g
  •     Sugars: 6.5 g
  • Protein: 31.4 g
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Directions:

1

In a Dutch oven (or other 5-quart pot with a tight-fitting lid), cook the bacon over medium-low heat until browned and crisp, 8 to 10 minutes. Pour off all but l tablespoon of the fat.

2

Add the onion and carrots; cook until softened, about 5 minutes. Stir in the garlic, and cook until fragrant, about 30 seconds. Stir in the tomato paste, and cook for 1 minute.

3

Add the lentils, thyme, broth, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until the lentils are tender, 30 to 45 minutes. If the soup becomes too thick during cooking, add up to l cup more water.

4

Stir in the vinegar, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Serve the soup immediately.

Video:

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Easy Lentil Soup
Uploaded by: Cooking Bird
51 views
How to make a delicious and super easy lentil soup. It is going to be one of your favorites this winter!
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