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Lentil Soup with Bacon


  • 1/2 cup chopped bacon
  • 5 cups chicken stock
  • 3-1/2 cups chopped parsnips
  • 1-1/2 cups green lentils, uncooked
  • 1/4 cup chopped onion
  • 1/2 cup heavy whipping cream


  • 1. Cook bacon in stockpot on medium heat until brown and crisp. Remove bacon and drain on paper towels. Set aside.
  • 2. Add broth, parsnips, lentils and onion to stockpot. Bring to a boil. Reduce heat to medium-low. Simmer, uncovered, 40 to 45 minutes or until lentils are very soft and soup has thickened.
  • 3. Remove from heat. Stir in cream and bacon.
  • 4. Divide soup evenly among 6 bowls.
  • Nutritional information per serving: Calories 440; Total Fat 20g; Saturated Fat 8g; Trans Fat 0;
  • Cholesterol 47mg; Sodium 468mg; Total Carbohydrate 49g; Dietary Fiber 11g; Total Sugars 8g; Protein 19g