Hearty Vegetable Lentil Soup
TOTAL TIME: Prep: 15 min. Cook: 45 min.
YIELD: 6 servings (1-1/2 quarts).
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.
Ingredients
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6 bacon strips, chopped
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1 pound red potatoes (about 3 medium), chopped
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2 medium carrots, chopped
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1 medium onion, chopped
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6 garlic cloves, minced
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3/4 teaspoon ground cumin
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1/2 teaspoon salt
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1/2 teaspoon rubbed sage
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1/2 teaspoon dried thyme
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1/4 teaspoon pepper
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1-1/2 cups dried lentils, rinsed
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4 cups chicken stock
Directions
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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.
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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.
Nutrition 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.
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