Lentil soup with bacon

Here’s a hearty and flavorful recipe for lentil soup with bacon:

Lentil Soup with Bacon Recipe

Ingredients

  • 4 slices of bacon: Chopped into small pieces.
  • 1 medium onion: Diced.
  • 2 carrots: Diced.
  • 2 celery stalks: Diced.
  • 3 cloves garlic: Minced.
  • 1 teaspoon dried thyme: Or 1 tablespoon fresh thyme.
  • 1 teaspoon cumin: Optional, for warmth.
  • 1 cup dried lentils: Green or brown, rinsed.
  • 6 cups chicken or vegetable broth: Low-sodium preferred.
  • 1 can (14 oz) diced tomatoes: With juice.
  • 2 bay leaves: For added flavor.
  • Salt and pepper: To taste.
  • Fresh parsley: Chopped, for garnish.

Instructions

  1. Cook the Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.

  2. Sauté the Vegetables: In the same pot with the bacon fat, add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes. Add the minced garlic, dried thyme, and cumin (if using), and cook for another minute until fragrant.

  3. Add Lentils and Liquid: Stir in the rinsed lentils, broth, diced tomatoes (with juice), and bay leaves. Bring to a boil.

  4. Simmer the Soup: Reduce the heat to low and cover the pot. Let the soup simmer for about 25-30 minutes, or until the lentils are tender. Stir occasionally and add more broth or water if the soup gets too thick.

  5. Season: Once the lentils are cooked, remove the bay leaves. Taste the soup and adjust seasoning with salt and pepper as needed. If you want a creamier texture, you can blend a portion of the soup with an immersion blender.

  6. Serve: Ladle the soup into bowls and top with the crispy bacon and chopped parsley for garnish. Serve with crusty bread or a side salad.

Tips

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to develop as it sits.
  • Freezing: You can freeze the soup for up to 3 months. Thaw and reheat gently on the stovetop.
  • Additions: Feel free to add other vegetables like spinach or kale in the last few minutes of cooking for added nutrition.

Enjoy your lentil soup with bacon! It’s a comforting dish that’s perfect for chilly days. If you have any specific preferences or want to explore variations, just let me know!