Lentil Soup With Kraut And Bacon

• 1 (16-ounce) package dried lentils, rinsed
• 3 cups chopped onion
• 1 (32-ounce) carton fat-free, less-sodium chicken broth
• 4 cups water
• 1/2 teaspoon celery seeds
• 4 slices 40%-less-fat bacon (such as Gwaltney), chopped
• 1 (14.5-ounce) can shredded sauerkraut, drained
• 3/4 teaspoon salt
• 1/2 teaspoon pepper

1. Combine first 5 ingredients in a Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes or until lentils are tender.
2. Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Reserve 1 tablespoon drippings; discard remaining drippings. Combine bacon and sauerkraut in pan; cook 1 minute or until thoroughly heated.
3. Add reserved drippings, salt, and pepper to lentil mixture. Spoon soup into individual bowls; top with sauerkraut mixture.

onion, chicken broth, water, celery seeds, bacon, shredded sauerkraut, salt, pepper

Taken from www.myrecipes.com/recipe/lentil-soup-with-kraut-bacon (may not work)