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Lentil Bisque With Bacon - Lentil Soup Recipe
"For more sodium savings, I omitted the bacon in this Lentil Bisque With Bacon recipe, and the results were fantastic! Ths hearty bisque is REALLY EASY to pull together"
| This Lentil soup recipe is not really a low sodium recipe, only for the added bacon which could be omitted without any loss other than the smokey flavor that the bacon would add. If you don't have a leek, just add another half of an onion, and your lentil bisque with bacon soup will turn out just fine. Use a micropane to get the zest from the lemon skin. A microplane is one kitchen tool that has so many uses, and should be a staple in every home kitchen |
The reason we use a microplane for the zest is that the fineness of the grating surface allows you to simply get the great citrus flavor that is hiding in the peel of the lemon, without grabbing any bitter pith from the under layer. | |
Untitled DocumentLentil Bisque and Bacon | Lentil Bisque With Bacon | | | | | | 1/4 cup | | parsley | | | 3 | | whole garlic cloves | | | 2 | | carrots | | | 2 | | onions | | | 1 | | leek | | | 2 | | tomatoes | | | 4 oz | | bacon | | | 1/4 cup | | olive oil | | | 1 lb | | lentils | | | 2 cups | | water | | | 4 cups | | vegetable stock - for recipe, click here | | | 2 | | bay leaves | | | 1/2 tsp | | rosemary | | | 1/2 tsp | | thyme | | | 1 tsp | | lemon juice | | | 1/4 tsp | | lemon zest (grated peel) | | | 1/4 cup | | heavy cream | | | | | | | 1 | Process the parsley in your food processor with the metal blade for 5 sec. With the motor running, drop the garlic into the feed tube and process for 10 sec. Add the carrots and celery. Pulse 8-10 times to roughly chop the vegetables. Reserve. | | 2 | Coarsely chop the onions and the leek in the processor, reserve. Now, coarsely chop the tomatoes. | | 3 | Chop the bacon into small pieces. | | 4 | Heat the oil in a large stockpot. Stir in the carrot mixture, onion and bacon. Cook for 10 minutes. Add the tomatoes and cook an additional 5 minutes. Add the lentils and stir to coat with the oil. | | 5 | Stir in the broth and water. (You may need to add additional water during the cooking so it doesn't become too thick.) | | 6 | Bring to a boil and add the remaining ingredients, except for the cream. Simmer for 1 1/2 hours until the lentils are tender. | | 7 | Remove the bay leaves and pour 2 cups of the soup into your processor and process until smooth. With the motor running, add the cream and process for 10 seconds. | | 8 | Stir this puree into the soup and heat, but do not boil. | | 9 | Serve immediately. | | | | | Servings: 6 | | Yield: 6 cups | | | | Nutrition Facts | | Serving size: 1 serving | | Percent daily values based on a 2000 calorie diet. | | Nutrition information calculated from recipe ingredients. | | The following ingredients were not linked to the ingredient database and were not included in the nutrition information: | | | lemon juice | | | | | | | | | Amount Per Serving | | | | | Calories | | 316.09 | | | Calories From Fat (56%) | | 176.85 | | | | | % Daily Value | | Total Fat 19.88g | | 31% | | | Saturated Fat 5.28g | | 26% | | | Cholesterol 19.67mg | | 7% | | | Sodium 411.25mg | | 17% | | | Potassium 560.90mg | | 16% | | | Carbohydrates 26.12g | | 9% | | | Dietary Fiber 8.01g | | 32% | | | Sugar 5.20g | | | | | Sugar Alcohols 0.00g | | | | | Net Carbohydrates 18.11g | | | | | Protein 10.34g | | 21% | | | | | | | | | | | | |
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