Directions:
- Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Crumble bacon; set aside. Add leek and onion to pan; sauté 4 minutes. Add water, potato, lentils, carrot, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 1 hour or until vegetables are tender. Place vegetable mixture in a blender or food processor; process until smooth. Return puréed mixture to pan; stir in half-and-half and sherry. Cook until thoroughly heated. Sprinkle with bacon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 286.55 Kcal (1200 kJ) | ||
| Calories from fat | 75.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.34g | 13% | |
|---|---|---|---|
| Cholesterol | 16.7mg | 6% | |
| Sodium | 326.47mg | 14% | |
| Potassium | 513.17mg | 11% | |
| Total Carbs | 38.6g | 13% | |
| Sugars | 3.79g | 15% | |
| Dietary Fiber | 12.66g | 51% | |
| Protein | 13.37g | 27% | |
| Vitamin C | 7.9mg | 13% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 3.2mg | 18% | |
| Calcium | 102.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 88.48 Kcal (370 kJ) | ||
| Calories from fat | 23.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.58g | 13% | |
|---|---|---|---|
| Cholesterol | 5.16mg | 6% | |
| Sodium | 100.81mg | 14% | |
| Potassium | 158.46mg | 11% | |
| Total Carbs | 11.92g | 13% | |
| Sugars | 1.17g | 15% | |
| Dietary Fiber | 3.91g | 51% | |
| Protein | 4.13g | 27% | |
| Vitamin C | 2.4mg | 13% | |
| Iron | 1mg | 18% | |
| Calcium | 31.6mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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