Kenmore KFPSL6, KFPSL4, KFPFF, KFPSH6, KFPPS, KFPCJ, KFPJE, KFP6EW, KFPDS6, KFPJU manual Creamy Lentil Soup

Creamy Lentil Soup

1⁄2 cup loosely packed fresh parsley leaves

3 slices bacon

1large carrot, cut in 3-inch pieces

1clove garlic, quartered

2ribs celery, cut in 1-inch pieces

1medium onion, cut in 1-inch pieces

2cups lentils, rinsed, sorted

61⁄2 cups reduced-sodium chicken broth, divided

1can (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 31⁄2 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.

34