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Lentil Soup with Sweet Potatoes and Baco




Source of Recipe


Southern Living, Jan. 2019






List of Ingredients



• 8 bacon slices, diced
  
• 1 medium sized yellow onion, chopped
  
• 2 celery stalks, finely chopped
  
• 3 large garlic cloves, minced
  
• 1 tsp grounc cumin
  
• 1 large sweet potato, peeled and chopped into 3/4 inch cubes
  
• 1 1/2 cups lentils
  
• 8 cups lower sodium chicken broth
  
• 1 (14 oz) can fire roasted diced tomatoes, undrained
  
• 14 tsp ground black pepper
  






Instructions



1. Cook bacon pieces in a large Dutch Oven over medium-high heat, stirring often, until crisp about 10 minutes. Drain on paper towels, and set aside. Remove and discard all but 2 Tablespoons, drippings from Dutch Oven.
   
2. Add onion, celery, and garlic to Dutch oven. Cook over medium-high heat, stirring often, until softened, about 5 minutes. Add cumin and cook, stirring constantly, until toasted, about 1 minute. Stir in Sweet potato, lentils, broth, tomatoes, salt and pepper. Bring to a boil over medium-high heat. Reduce heat to medium-low, simmer until lentils are tender, 45-50 minutes. Spoon soup into owls. Top with reserved bacon pieces and sprinkle with parsley.