Lentil Soup with Bacon

Lentil Soup with Bacon
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This hearty, delicious soup is perfect for lunch or dinner. The flavors get even better the second day. I love to make this soup a winter Sunday afternoon, serve it for dinner and pack the leftovers for lunch.
Servings Prep Time
4 people 15 minutes
Cook Time
60 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
60 minutes
Lentil Soup with Bacon
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This hearty, delicious soup is perfect for lunch or dinner. The flavors get even better the second day. I love to make this soup a winter Sunday afternoon, serve it for dinner and pack the leftovers for lunch.
Servings Prep Time
4 people 15 minutes
Cook Time
60 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
60 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Cut the three slices of bacon into a small dice
  2. Cut the 2 large carrots, 3 ribs of celery, 1 large (or 2 small) onions and 2 large cloves of garlic into a small dice. Set aside separately
  3. Heat a large pot or dutch oven and add the bacon to the pot (I love to use my Le Creuset pot for soups and stews. It's a workhorse!)
  4. Cook the bacon until the fat has rendered and it begins to get crispy - 5 to 7 minutes (don't worry about the brown stuff on the bottom of the pan - we'll incorporate that goodness later)
  5. Add the onions and celery to the pot and sauté until the onions are translucent - about 5 minutes
  6. Add the carrots, garlic, 1 teaspoon dried thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper to the pot and cook for one minute more stirring often to keep the garlic from burning
  7. Add the tomatoes and their juice to the pan - use a spoon to scrape up the brown bits from the bottom of the pot with the tomato juice (also known as deglazing)
  8. Ready your lentils - I used small French green lentils in this soup, (aren't they pretty?) regular lentils or red lentils would work well too. The bulk section in your favorite Co-op is a great place to find a variety of lentils so just pick some that look good to you.
  9. Add the lentils, 2 bay leaves and 6 cups of chicken (or vegetable) broth to the pot
  10. Bring the soup to a boil
  11. Reduce the heat to low, cover and simmer until the lentils are tender, but not mushy. This will take between 50 and 60 minutes depending on the type of lentil you use. Taste and adjust the seasonings
  12. Serve with your favorite bread (gluten free for me), and a salad for a hearty delicious dinner or bring it to work for lunch. You'll be so glad you did!
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