Saturday, July 31, 2010

Turkey Bacon Lentil Soup

2 slices Nitrite Free Turkey bacon, chopped
2/3 cup frozen chopped onion
1 cup green lentils, rinsed
1 package(10 ounces) frozen mixed vegetables
5 1/2 cups water
1/2 teaspoon basil
1 tablespoon sherry
1 1/2 teaspoons sea salt

1.Cook bacon and onion in large pot over medium-high heat, stirring occasionally, 5 to 8 minutes, until onion is tender. Stir in lentils, vegetables, water, and basil. Bring to a boil; reduce heat and simmer, 35 minutes. Stir in sherry and salt.

2.Cool soup slightly. Puree soup in food processor or in a blender in small batches. Serve topped with croutons.


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