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Creamy Lentil Soup
Thick, creamy and filling. Creamy Lentil Soup a comforting winter meal
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 4 servings
- 3 slices bacon chopped
- 2 cups medium onions chopped (about 2 )
- 3 cloves of garlic smashed
- 2 medium baking potatoes peeled and chopped
- 3 medium carrots chopped
- 1 cup dried lentils
- ½ cup dry white wine (i.e. Chardonnay Sauvignon Blanc)(optional)
- 1 quart low sodium fat free chicken broth
- 1 bay leaf
- 1 t sprig of thyme or 1 . dried thyme
- ½ cup half & half
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.