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Carrot and Leek Lentil Soup




Source of Recipe


The Best Life Diet






Recipe Introduction


The secret to this soup's smooth, smoky flavor is lean turkey beacon, chopped and stirred in at the last minute.





List of Ingredients



• 1 T canola oil
  
• 1 leek, white part only, sliced into thin rounds
  
• 2 large carrots, peeled and cut into 1/8-inch-thick half moons
  
• 2 garlic cloves, minced
  
• 4 cups all-natural reduced-sodium chicken broth
  
• 3 cups water
  
• 1-lb bag dried lentils (about 2 1/3 cups), rinsed
  
• one 8-oz can diced tomatoes
  
• 1 bay leaf
  
• 1 tsp chopped fresh thyme
  
• 1/8 tsp black pepper
  
• 6 slices turkey bacon, cooked and chopped
  
• 1/2 cup grated Parmesan cheese, if desired
  






Instructions



1. Heat the olive oil in a Dutch oven or large saucepan ove medium-high heat. Add the leek and carrots and cook, stirring frequently, until soft, about 5 minutes.
   
2. Stir in the garlic and cook for an additional minute.
   
3. Add the broth, water, lentils, diced tomatoes, bay leaf, thyme, and black pepper, and stir to combine. Cover the pot and bring to a boil. Reduce the heat and simmer, with the lid tilted, until the lentils are tender, 35 to 40 minutes.
   
4. Discard the bay leaf and stir in the bacon. Serve the soup in individual bowls and top with Parmesan cheese.
   






Final Comments


Serves 8