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1
⁄2 cup loosely packed
fresh parsley leaves
3 slices bacon
1 large carrot, cut in
3-inch pieces
1 clove garlic,
quartered
2 ribs celery, cut in
1-inch pieces
1 medium onion, cut
in 1-inch pieces
2 cups lentils, rinsed,
sorted
6
1
⁄2 cups reduced-sodium
chicken broth,
divided
1 can (8 oz.) tomato
sauce
1
⁄2 teaspoon salt
1
⁄
4 teaspoon black
pepper
1 cup plain yogurt
Position mini bowl and mini blade in work bowl.
With processor running, add parsley through feed
tube. Process until finely chopped, about 15 to
20 seconds. Set aside.
In large skillet over medium-high heat, cook bacon
for 3 to 4 minutes, until crisp. Remove bacon;
crumble and set aside. Reserve drippings in skillet.
Exchange mini bowl and mini blade for reversible
slicing/shredding disc to slice. Add carrot. Process to
slice. Add to skillet.
Exchange reversible slicing/shredding disc for
multipurpose blade. With processor running, add
garlic through feed tube. Process to finely chop,
about 10 seconds. Add celery and onion. Process to
finely chop, about 5 seconds. Add to skillet.
Cook over medium-high heat for 4 to 5 minutes,
until vegetables are crisp-tender. Add lentils and
3
1
⁄2 cups broth. Cook for 25 to 30 minutes, until
lentils are tender.
Place half of lentil mixture in work bowl. Process to
puree, about 30 to 45 seconds. Pour into large
saucepan or Dutch oven. Repeat with remaining
lentil mixture.
Add remaining 3 cups broth, tomato sauce, salt,
and pepper to saucepan. Bring to a boil. Reduce
heat to low. Cook for 10 to 15 minutes, until
flavors are blended.
Serve in bowls with yogurt swirled on top. Add
parsley and crumbled bacon.
Yield: 8 cups (8 1-cup servings).
Per serving: About 134 cal, 10 g pro, 19 g car,
3 g fat, 4 mg chol, 623 mg sod.
Creamy Lentil Soup