Bacon, Ham, and Lentil Soup

Yield: 8 servings (serving size: 1 3/4 cups)
Source: Cooking Light Magazine November 2003
CL Comments: With a little bacon and some leftover ham, that bag of lentils in your pantry turns into a hearty, satisfying soup. Leftovers are great, as most legume soups benefit from being made a day ahead so their flavors meld. Substitute green split peas for the lentils, if you prefer; they take less time to cook, so monitor the soup accordingly.


5 slices thick-sliced bacon, cut crosswise into 1/2-inch strips
1 1/2 cups (1/2-inch) cubed ham (about 8 ounces)
1 cup chopped onion
1 cup chopped fennel bulb
1 cup chopped celery
1/2 cup chopped leek
1/2 cup chopped carrot
3 (14-ounce) cans fat-free, less-sodium chicken broth
2 cups water
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1 cup canned diced tomatoes with basil, garlic, and oregano
1 pound dried lentils
2 bay leaves
1/4 cup chopped fresh chives


  1. Cook bacon in a Dutch oven over medium heat until crisp. Remove from pan, reserving 2 tablespoons drippings in pan; set bacon aside. Add ham to drippings in pan; cook 2 minutes, stirring frequently. Add the onion and the next 4 ingredients (onion through carrot); cover and cook 10 minutes, stirring occasionally. Add broth and next 6 ingredients (broth through bay leaves). Bring to a boil; cover, reduce heat, and simmer 30 minutes or until lentils are tender. Discard bay leaves; sprinkle with bacon and chives just before serving.


H.U: 7 per serving
CALORIES 359 (28% from fat); FAT 11g (sat 4g, mono 4.8g, poly 1.4g); PROTEIN 25.2g; CARB 40.6g; FIBER 18.9g; CHOL 21mg; IRON 6.1mg; SODIUM 956mg; CALC 72mg;

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