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


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; saute 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. Stir in half-and-half and sherry. Ladle soup into bowls; sprinkle with crumbled bacon.