Name: Lentil Soup with Bacon
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: Serves 6-8
Ingredients: 8 oz (225g) bacon, diced; 1 large onion, finely diced; 2 medium carrots, diced; 2 celery stalks, diced; 4 garlic cloves, minced; 2 cups (400g) dried brown or green lentils, rinsed and picked over; 1 can (14.5 oz) diced tomatoes; 8 cups (2 liters) chicken or vegetable broth; 2 bay leaves; 1 teaspoon dried thyme; 1 tablespoon smoked paprika; 2 tablespoons tomato paste; 2 tablespoons fresh lemon juice; Salt and freshly ground black pepper, to taste; ¼ cup fresh parsley, chopped, for garnish

Instructions

Cook the bacon

In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy, about 5-7 minutes. Remove half of the bacon with a slotted spoon and set aside for garnish, leaving the rendered fat in the pot.
Sauté the aromatics

Add the diced onion, carrots, and celery to the pot with the bacon fat. Cook over medium heat until the vegetables have softened, about 5-7 minutes. Add the minced garlic and cook for 30 seconds more, until fragrant.
Add lentils and seasonings

Stir in the lentils, diced tomatoes, tomato paste, smoked paprika, dried thyme, and bay leaves. Cook for 2 minutes, stirring to coat the lentils with the flavors.
Simmer the soup

Pour in the broth and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 35-40 minutes, or until the lentils are tender but not mushy. Stir occasionally to prevent sticking.
Finish the soup

Remove bay leaves and stir in the fresh lemon juice. Taste and adjust seasoning with salt and pepper. If the soup is too thick, add a little more broth or water to reach your desired consistency.
Serve

Ladle the hot soup into bowls. Garnish each serving with the reserved crispy bacon and fresh chopped parsley. Serve with crusty bread for a complete meal.

Lentil Soup with Bacon

Ingredients

Instructions

Nutritional Information