Savor Lentil Soup during cold months or year-round. This lentil soup is made even heartier with the addition of bacon & thickly sliced OSCAR MAYER Wieners.
What You Need
Original recipe yields 8 servings
6 slices OSCAR MAYER Bacon, chopped
1 small onion, chopped
1 clove garlic, minced
3 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
1/2 lb. dry lentils, sorted, washed
1/2 lb. red potato (1 large potato), chopped
3 small carrot s (1/4 lb.), chopped
3 OSCAR MAYER Wieners, cut into 1/4-inch-thick slices
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Cook bacon and onions in large saucepan 8 to 10 min. or until bacon is crisp and onions are crisp-tender, stirring occasionally. Add garlic; cook 1 min.
Add next 5 ingredients; stir. Bring to boil; simmer on low heat 25 to 30 min. or until lentils and vegetables are tender.
Serve topped with sour cream.
Prepare using OSCAR MAYER Light Wieners, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Before cooking the lentils, place them in a colander and rinse them thoroughly. Discard any shriveled lentils or bits of dirt. Then, cook as directed.
Soup can be prepared ahead of time. Cool, then pour into airtight container(s). Freeze up to 1 month. When ready to serve, transfer frozen block of soup to large saucepan; cover. Cook on low heat until thawed. Bring to boil on medium heat, then simmer on low heat 10 min. or until heated through, stirring occasionally.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 10g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.