Creamy Lentil Soup

The other night I was thinking that lentil soup & fresh baked bread would be a great November evening meal . . .  and then it was 90 degrees on the day I had planned to make it.  Oh well - at least with the time change, it was dark and cool by dinner time.

I like a good lentil soup and if you look through the blog, there are a few versions of it already on here. This one is unique because you blend it smooth at the end and add a little half & half.  It also has potato to add some creaminess. I'm a big fan of having the soup smooth instead of chunky.  The bonus of lentil soup is that with 25 percent protein, lentils are one of the highest protein vegetables and they are great for a meatless meal.  If you're not a vegetarian, you could start by cooking 2-3 bacon slices in the pot, removing and crumbling the bacon to top the soup at the end, and cook the onions & leeks in the bacon drippings (and omit the olive oil).

Creamy Lentil Soup (serves 6)
from Cooking Light "Soups"

2 tablespoons olive oil
2 cups chopped leek
1 cup chopped onion
3 cups water
2 cups chopped, peeled baking potato
1 cup dried lentils
3/4 cup chopped carrot
1/2 tsp. salt
1 (14 oz) can vegetable or chicken broth
1/2 cup half-and-half
1 tablespoon dry sherry

Heat olive oil in a big pot over medium high heat.  Add the leeks and onion and cook for about 4 minutes.  Add the water, potato, lentils, carrot, broth, and salt.  Bring to a boil.  Reduce heat and simmer for about an hour or until the vegetables are tender.  The soup will be quite thick with not much broth left.  Blend until smooth.  Return to the pot, add the sherry & half-and-half and cook until warm.