4 center-cut bacon slices 1 1/2 cups chopped sweet onion (1 onion) 4 garlic cloves, finely chopped 3 cups fat-free, lower-sodium chicken broth 1 cup dried lentils 1/2 cup chopped carrot 1/2 cup chopped celery 2 teaspoons curry powder 1/2 teaspoon ground ginger 1/4 teaspoon ground cinnamon 2 (14.5-ounce) cans no-salt-added stewed tomatoes, undrained 1/2 cup half-and-half 2 tablespoons dry sherry

1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion and garlic to drippings in pan; sauté 3 minutes. Transfer onion mixture to a 4-quart electric slow cooker. Stir in broth and next 7 ingredients (through tomatoes). Cover and cook on LOW for 8 hours. 2. Stir in half-and-half and sherry. Ladle soup into bowls; sprinkle with crumbled bacon.