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Hearty Lentil Soup with Bacon

Source of Recipe

From "In the Kitchen with David" by David Venable


Recipe Introduction

"Now this is a real stick-to-your-ribs soup. It's so filling, satisfying, and full of robust flavors that it makes me want to lick the bowl. Since lentils don't require overnight or quick soaking like dried beans, you can have this soup on the dinner table in less than an hour. These little morsels absorb the flavors of whatever ingredient they're cooked with. Full of smoky bacon, pungent garlic, and plenty of herbs, this ideal cold-weather soup tastes even better when reheated the next day."

List of Ingredients

â—¦ 1 tablespoon extra virgin olive oil
â—¦ 9 slices bacon, cut into ½-inch pieces
â—¦ 1 cup chopped onion
â—¦ 1 cup chopped celery
â—¦ 1 cup chopped carrots
â—¦ 3 cloves garlic, minced
â—¦ 10 cups low-sodium chicken broth
â—¦ 1 cup water
â—¦ 2 cups brown lentils
â—¦ 3 sprigs fresh thyme
â—¦ 1 bay leaf
â—¦ Salt and freshly ground black pepper, to taste
â—¦ 2 tablespoons chopped fresh parsley


Recipe

Heat the olive oil in a large Dutch oven over medium-high heat. Add the bacon and cook for 2 to 3 minutes. Add the onion, celery, and carrots and cook for another 2 to 3 minutes, stirring occasionally. Lower the heat to medium. Add the garlic, cover, and continue cooking for 6 to 8 minutes, until the bacon is crisp and the vegetables are tender.

Uncover the pot and add 8 cups of the chicken broth, the water, lentils, thyme, and bay leaf. Bring to a boil, then reduce the heat and simmer for 45 minutes, stirring occasionally, until the lentils are tender. Remove and discard the thyme sprigs and bay leaf. Allow the soup to cool slightly.

Transfer one third of the soup to a food processor or blender and purée until smooth. Return the soup to the pot. Bring the soup to a simmer, adding more broth if it seems too thick. Season the soup with additional salt and pepper to taste. Ladle the soup into bowls and garnish with the parsley before serving.

Makes 8 to 10 servings