How To Make Creamy Lentil & Spinach Soup with Bacon
This hearty soup combines the earthy flavors of lentils and spinach with the smoky goodness of bacon.
Serves:
Ingredients
- 6 slices of bacon, chopped
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 cup of dried green lentils
- 4 cups of chicken broth
- 2 cups of baby spinach
- 1 cup of heavy cream
- Salt and pepper to taste
Instructions
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In a large pot, cook the bacon over medium heat until crispy. Remove the bacon from the pot and set aside.
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In the same pot, sauté the onion and garlic until translucent.
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Add the lentils and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes or until the lentils are tender.
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Stir in the spinach and cook until wilted.
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Using an immersion blender or regular blender, blend half of the soup until smooth. Return the blended soup to the pot.
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Stir in the heavy cream and cooked bacon. Season with salt and pepper to taste.
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Cook for an additional 5 minutes to heat through.
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Serve hot and garnish with additional bacon, if desired.
Nutrition
- Calories : 340kcal
- Total Fat : 20g
- Saturated Fat : 10g
- Cholesterol : 53mg
- Sodium : 914mg
- Total Carbohydrates : 26g
- Dietary Fiber : 10g
- Sugar : 3g
- Protein : 17g
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