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Hearty Vegetable Lentil Soup Recipe
Hearty Vegetable Lentil Soup Recipe photo by Taste of Home
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Hearty Vegetable Lentil Soup Recipe

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My mother has diabetes, so I often prepare this dish for her. I wanted a hearty soup that hits the spot on cold autumn nights, so I paired the lentils with turkey bacon and a handful of spices. —Nicole Hopping, Pinole, California.
TOTAL TIME: Prep: 15 min. Cook: 45 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 45 min.
MAKES: 6 servings

Ingredients

  • 6 Jones Dairy Farm Dry-Aged Bacon strips, chopped
  • 1 pound red potatoes (about 3 medium), chopped
  • 2 medium carrots, chopped
  • 1 medium onion, chopped
  • 6 garlic cloves, minced
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1-1/2 cups dried lentils, rinsed
  • 4 cups chicken stock

Nutritional Facts

1 cup: 314 calories, 6g fat (2g saturated fat), 10mg cholesterol, 708mg sodium, 47g carbohydrate (4g sugars, 17g fiber), 20g protein. Diabetic Exchanges: 3 starch, 2 lean meat.

Directions

  1. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add potatoes, carrots and onion; cook and stir 6-8 minutes or until carrots and onion are tender. Add garlic and seasonings; cook 1 minute longer.
  2. Add lentils and stock; bring to a boil. Reduce heat; simmer, covered, 30-35 minutes or until lentils and potatoes are tender. Top each serving with bacon. Yield: 6 servings.
Originally published as Hearty Vegetable Lentil Soup in Healthy Cooking Annual Recipes Annual 2016, p33


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Lynda1111 User ID: 6101406 264984
Reviewed Apr. 21, 2017

"I was looking for a nourishing, hot meal on a cold day & this recipe just looked good. So I made it. Delicious! This was a winner with my family because they liked the flavor. It was a winner with me because it was easy & quick to prepare. I have made this several times since Jan. 2017 & this recipe is one that will be made repeatedly. It's a keeper!"

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