I’m sharing this recipe that made me like lentils just in time for the cold weather. If you dislike lentils, you must give this recipe a try. The combination of bacon and fresh herbs will change your mind. The soup is good on it’s own, but warm bread makes it that much better.
I love this recipe because after the initial prep work of cutting and dicing, you can let it simmer on the stove and walk away to do other things. Plus, lentils are fairly inexpensive. I usually add peas and diced potatoes to make the soup even heartier. If you’re looking to cook with seasonal produce to lower the cost Niconail has accumulated a list for fall. For more cold weather recipes, check out Niconail’s chicken stew with carrots.
3 slices turkey bacon
1 large onion, chopped fine
2 medium carrots, peeled and chopped
3 medium garlic cloves, minced
1 can diced tomatoes (14 ½ ounces)
1 bay leaf
1 teaspoon minced thyme leaves
1 cup lentils
Salt and pepper to taste
4 ½ cups chicken broth
1 ½ cups water
1 ½ teaspoons balsamic vinegar
3 tablespoons minced parsley leaves
1. Fry the bacon in a stockpot or Dutch oven until crispy.
2. Let bacon render its fat and remove from pot
3. Add the onions and carrots and sauté until tender.
4. Add garlic and stir in the tomatoes, bay leaves and thyme until fragrant.
5. Stir in the lentils, salt and pepper to taste.
6. Cover and cook in medium heat for 10 minutes.
7. Add chicken broth and water and bring to a boil. Cover and simmer until the lentils are tender (30 – 35 minutes).
8. Puree 3 cups of soup in a blender until smooth and return to pot.
9. Add in balsamic vinegar and heat the soup.
10. Garnish with parsely and top with bacon.
Serves 4 to 6