Hearty Lentil Soup With Bacon And Herbs
Serves: 5
Vicente Kshlerin
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Onion (chopped)1 cup
Celery (chopped)1 cup
Carrot (chopped)2 tsps
Garlic (minced)1
Bay Leaf2 tbsps
Parsley (chopped fresh)2 tbsps
Chives (chopped)Directions:
1
Combine onion, celery, carrot, bacon and garlic in heavy Dutch oven
2
Stir over medium-high heat 2 minutes
3
Reduce heat to medium-low; cover and cook until vegetables are tender, about 7 minutes
4
Uncover; add 7 cups broth, lentils, thyme and bay leaf and bring to boil
5
Reduce heat and simmer uncovered until lentils are tender, stirring occasionally, about 45 minutes
6
Discard thyme sprigs and bay leaf
7
Transfer half of soup to processor; cool slightly
8
Puree until smooth
9
Return puree to Dutch oven
10
(Can be prepared 1 day ahead
11
Cover and refrigerate
12
) Bring soup to simmer, thinning with more broth, if desired
13
Season soup to taste with salt and pepper
14
Combine onion, celery, carrot, bacon and garlic in heavy Dutch oven
15
Stir over medium-high heat 2 minutes
16
Reduce heat to medium-low; cover and cook until vegetables are tender, about 7 minutes
17
Uncover; add 7 cups broth, lentils, thyme and bay leaf and bring to boil
18
Reduce heat and simmer uncovered until lentils are tender, stirring occasionally, about 45 minutes
19
Discard thyme sprigs and bay leaf
20
Transfer half of soup to processor; cool slightly
21
Puree until smooth
22
Return puree to Dutch oven
23
(Can be prepared 1 day ahead
24
Cover and refrigerate
25
) Bring soup to simmer, thinning with more broth, if desired
26
Season soup to taste with salt and pepper
27
Combine parsley and chives in small bowl
28
Ladle soup into bowls
29
Sprinkle parsley mixture over and serve
30
Combine parsley and chives in small bowl
31
Ladle soup into bowls
32
Sprinkle parsley mixture over and serve