Lentil Soup with Bacon

ncLentilBaconSp1nm

It was such a cold, cold, cold, cold day, and I just had to make some soup! Lentil soup sounded good and I already had lentils. I found a soup recipe at MarthaStewart.com that not only had lentils, but bacon, too–and that sounded really good!

I used turkey bacon in this, and I used a larger amount. And I added extra onions because I love onions. Since I like my soups thicker, I also added less water–I guess you could even call it a stew because it’s thick and chunky! If you prefer to keep this vegetarian, just omit the bacon–it’s still a very good basic lentil soup recipe! I like the little punch of flavor that the red wine vinegar gives this soup, which is added at the end of cooking, along with some salt and pepper. This soup is just what you need to help you warm up on a super cold winter day like today!

LENTIL SOUP WITH BACON by NancyCreative, adapted from MarthaStewart.com

Makes 4 servings

  • 6 strips of bacon, cut into 1/2-inch pieces (I used turkey bacon)
  • 2 medium onions, chopped
  • 3 medium carrots, peeled, halved lengthwise, and cut into 1/4″ half-moons
  • 3 garlic cloves, minced
  • 2 Tablespoons tomato paste
  • 1 1/2 cups lentils, rinsed
  • 1 teaspoon dried thyme
  • 2 (14.5-ounce) cans reduced-sodium chicken broth (3 1/2 cups) or vegetable broth
  • 1 cup water (if you want a thinner soup, use 2 cups of water)
  • 1 Tablespoon red-wine vinegar
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper

In a Dutch oven or other 5-quart pot with lid, cook bacon over medium-low heat until browned and crisp, 7 to 10 minutes (turkey bacon may need less time). Pour off all but 1 Tablespoon of the fat (if you use turkey bacon like I did, you won’t have much fat, so just add 1 Tablespoon of olive oil to your cooking pot).

Add onion and carrots; cook until softened, about 5 minutes. Stir in garlic, cooking about 30 seconds, then stir in the tomato paste and cook 1 minute.

Add lentils, thyme, broth, and water. Bring to a boil; lower heat and reduce to a simmer. Cover and cook over medium-low heat until lentils are tender, about 45 minutes.

Stir in vinegar, salt, and pepper. Serve immediately.

Thick, chunky soups are a favorite cold-weather meal of mine! What do you like to eat when it’s really cold outside?

Advertisements

6 thoughts on “Lentil Soup with Bacon

  1. Butter, Basil and Breadcrumbs

    Oh yum… This is the perfect soup for a night like tonight… A blizzard raging outside my window… and it’s supposed to hit -35 degrees!! I have all of the ingredients except for the red wine vinegar…. I wonder if cider vinegar would work?

    Reply
    1. nancyc Post author

      Yikes! It is colder over by you–we will probably have a balmy zero degrees for the low tonight! 🙂 I think the cider vinegar would work well in this!

      Reply
  2. Nancie

    Yikes is right! I’m in Fl., and the temp here tonight is going down to 35. The high here tomorrow is only 52, What the heck! The lentil soup sounds Sooo good right now. Have everything but the lentils! Maybe my husband will venture out and pick some up for me with a loaf of crusty bread. Thanks for the recipe, Nancy

    Reply

Comments are always appreciated!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s