Instructions: 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; saute 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 pureed mixture to pan; stir in half-and-half and sherry. Cook until thoroughly heated. Sprinkle with bacon.

This recipe yields 6 servings.

Comments: This is no ordinary lentil soup - half-and-half creates a satiny finish and creamy body, making typically watery lentils truly sublime. This is a great main-dish soup served with a green salad and rustic bread. It wont have the same smoky taste, but you can go vegetarian by substituting 2 tablespoons vegetable oil for the bacon drippings and vegetable broth for the chicken broth.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.