Lovely Lentils

I have to say I’ve never really thought of lentils as pretty.  Most of my encounters with them involved an unappealing, mushy brown soup.  That all changed a couple of weeks ago when I happened upon colorful bins of lentils in the bulk section at my local co-op, the Mississippi Market.  These tiny French green lentils caught my eye and inspired me to create this easy, hearty, delicious and, dare I say lovely, Lentil Soup with Bacon.

This Lentil Soup with Bacon is a perfect addition to your winter kitchen.  It takes a while to cook, so it’s a great soup to make on a Sunday afternoon.  Enjoy it with your favorite bread (gluten free for me!) for dinner and pack the leftovers for lunch.  I think you’ll be glad you did.

Lentil Soup with Bacon

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 4 people

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Ingredients

• 3 slices bacon
• 1 large Onion or 2 small onions
• 2 large carrots
• 3 ribs celery
• 2 large cloves garlic
• 1 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 14.5 ounce can diced tomatoes
• 2 medium bay leaves
• 1.5 cups French green lentils or regular lentils
• 6 cups chicken broth or vegetable broth

Instructions

• Cut the three slices of bacon into a small dice
  
• 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
  
• 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!)
  
• 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)
  
• Add the onions and celery to the pot and sauté until the onions are translucent - about 5 minutes
  
• 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
  
• 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)
  
• 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.
  
• Add the lentils, 2 bay leaves and 6 cups of chicken (or vegetable) broth to the pot
  
• Bring the soup to a boil
  
• 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
  
• 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!