Ingredients: |
Ingredients: 1/4 lb. bacon
2 cups finely chopped yellow onion (1 lg. or 9-10 oz.)
2 carrots, peeled and finely chopped
3 lg. garlic cloves, peeled and chopped
7 cups chicken stock or beef stock
1 tsp. dried thyme
1/4 tsp. celery seeds
2 bay leaves
1 and 1/2 cups brown lentils
salt and freshly ground black pepper
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Directions: |
Directions:1. Finely cube the bacon or cut up slices; saute in a soup pot over medium heat until crisp. Remove bacon and reserve.
2. Add onions, carrots and garlic and saute in the bacon fat over low heat, covered, until tender and golden, about 25 minutes.
3. Add stock, thyme, celery seeds, bay leaves, a grinding of fresh pepper (no salt yet) and the lentils. Bring to a boil, reduce heat, and cover. Simmer until lentils are very tender, about 40 minutes.
4. Remove from heat and discard bay leaves. Working carefully because soup is hot, puree half of soup in a food processor fitted with a steel blade, or force through the medium disc of a food mill. (Can use blender in smaller batches.) Return pureed soup to the pot.
Taste and correct seasoning, adding salt if necessary. Stir in the reserved crisp bacon and simmer briefly before serving. |
Personal
Notes: |
Personal
Notes: I often leave out the celery seeds and add 1-2 celery stalks with leaves, finely chopped, in Step 2.
This soup makes successfully if you pour out some of the bacon fat and substitute cooking oil. Leave enough for flavor-this is a judgment call.
For color, sprinkle with a little finely chopped Italian parsley when you serve it.
This is the best lentil soup I have ever had. It is wonderful in cold weather with a good chewy bread.
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