Thick, creamy and filling. Creamy Lentil Soup a comforting winter meal
Prep Time15mins
Cook Time1hr
Total Time1hr15mins
Course: soup
Cuisine: american
Servings: 4servings
Calories: 416kcal
Ingredients
3slicesbaconchopped
2cupsmedium onionschopped (about 2 )
3clovesof garlicsmashed
2medium baking potatoespeeled and chopped
3medium carrotschopped
1cupdried lentils
½cupdry white wine (i.e. ChardonnaySauvignon Blanc)(optional)
1quartlow sodiumfat free chicken broth
1bay leaf
1tsprig of thyme or 1 . dried thyme
½cuphalf & half
Instructions
In a Dutch oven over medium heat, cook the bacon until crisp. Remove the bacon to drain and reserve about 2 tablespoons of drippings in the pan. To the drippings add the onion and cook until just beginning to turn golden, about 10 minutes. Add in the garlic, potatoes, carrots and lentils and cook for a couple of minutes. Add in the wine and cook until absorbed, about 2 minutes. Pour in the stock, bay leaf and thyme, cover and simmer for one hour or until the vegetables are very tender.
Remove the bay leaf and thyme sprig. Working in batches, transfer the soup to a blender or food processor (or if you have an immersion or stick blender use it) and blend until smooth. Return the soup to the pot and stir in the half & half. Reheat over low heat. Serve with bacon on top.
Tip: Need more meat? Thinly slice and sauté smoked sausage to serve on top.