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Lentil Soup #5




Source of Recipe


link


Recipe Introduction


This is cheap, easy and delicious.


Recipe Link: http://kaetchen.typepad.com/munchingmuse/2003/11/spicy_lentil_so.html

List of Ingredients




Lentil Soup #5

2 slices bacon
1/4 teaspoon (or to taste) chile flakes, preferably the mild urfa pepper
2 small or 1 large white onion, chopped finely
3 carrots, peeled and chopped finely
2 stalks celery, chopped finely
1 Tablespoons tomato paste
3 stalks fresh thyme
1 bay leaf
1 cup brown lentils
salt
pepper
water to cover

In a large saucepan over medium heat, slowly brown
the bacon until crisp. Drain off and discard the
bacon fat from the pan, but leave the delicious crispy
bits at the bottom. Let the bacon slices drain and cool.
Reheat the pan over medium high heat. Add the chili
flake and stir just for a moment. Do not let the chile
burn. Add the onion, celery and carrots, sauteeing
until the onion goes clear. Now add the tomato paste
and stir constantly, letting the tomato sugars caramelize
to add depth of flavor. When you smell a slightly sweet
odor and the tomato paste has darkened, add the thyme,
bay leaf and lentils, plus 1/2 teaspoon salt. Grind in a
little fresh pepper. Stir, then add water to cover the
mixture. Let it come to a boil, then reduce the heat and
cover. Let the soup simmer for roughly half an hour or
until the lentils are very soft, stirring often and checking
that the mixture is loose enough. If the mix begins to
stick or get too thick for your taste, just add more water.
If at all possible, let the soup cool and rest for a few
hours before serving. When you reheat, taste for salt -
it will likely need more. Thin with water if it's grown
too thick for you. Be sure to remove the thyme stems a
nd bay leaf before serving.
To serve, crumble a bit of the bacon over each bowl.
I like this very much with a simple salad of spinach,
red onion and mango chunks. Also good eaten out of an
often-washed Tupperware container with an apple while
on your lunch break.
VEGETARIAN ADJUSTMENT: Remove the bacon. Cook
the veg and tomato paste very, very slowly in 1T olive
or canola oil, being careful not to let the tomato burn.
Cooking slowly will help the veg render their juices,
break down their fiber and caramelize, which adds to
the rich flavor. Serve topped with well-buttered bits of
toast.

Recipe