Description
A comforting and hearty soup combining earthy lentils with smoky bacon, perfect for chilly days.
Ingredients
- 1 cup French lentils
- 4 slices of bacon, chopped
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 1 teaspoon thyme
- 1 bay leaf
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set it aside, leaving some drippings in the pot.
- Add the onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes.
- Stir in the garlic and cook for another minute.
- Add the lentils, broth, thyme, bay leaf, and the cooked bacon. Bring to a boil.
- Reduce the heat and simmer for 30-35 minutes, or until the lentils are tender.
- Season with salt and pepper to taste.
- Remove the bay leaf before serving.
- Garnish with fresh parsley and serve hot.
Notes
This soup pairs well with crusty bread or a side salad. It can be stored in the fridge for up to 4 days and frozen for up to 3 months.