Creamy Lentil Soup

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 slices Bacon, Chopped
• 2 cups Chopped Onion
• 3 cloves Garlic, Smashed
• 2 whole Medium Baking Potatoes, Peeled And Chopped
• 3 whole Medium Carrots, Chopped
• 1 cup Dry Lentils
• ½ cups Dry White Wine
• 1 quart Low Sodium, Fat Free Chicken Broth
• 1 whole Bay Leaf
• 1 teaspoon Dried Thyme
• ½ cups Half-and-half

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cook the chopped bacon in a large pot over medium heat until crisp, about 5 minutes. Leave the rendered fat in the pot.

2. Add the chopped onion and smashed garlic to the pot and cook over medium heat, stirring, until softened, about 5 minutes.

3. Add the chopped potatoes, chopped carrots, lentils, bay leaf and dried thyme, stirring to coat. Pour in the white wine and simmer until mostly evaporated, about 3 minutes.

4. Pour in the chicken broth and bring to a boil. Reduce the heat, cover and simmer until the lentils and vegetables are very tender, about 40 minutes.

5. Remove and discard the bay leaf. Mash some of the soup lightly with a potato masher or spoon to thicken it, leaving some texture.

6. Stir in the half-and-half and the cooked bacon. Warm over low heat for about 3 minutes, stirring, without letting it boil. Serve hot.