Monday, March 28, 2011

Red Lentil Soup with Bacon

This soup is a wonderful reminder that simple is best. It also doesn't hurt when simple is surprisingly delicious.

I think it's safe to say that just about any dish that contains bacon is interesting to me. A dish that is cooked in bacon fat as well? Sold.

From Gourmet March 2006

2 slices of bacon, finely chopped
1 large onion, diced
2 carrots, diced
1 cup red lentils
4 cups water*
3/4 teaspoon salt
1 1/2 teaspoons freshly ground pepper

Cook bacon in a pot over medium heat, stirring occasionally until bacon is golden brown. If there is a lot of fat rendered pour out a bit leaving about 2 tablespoons in the pot. Alternatively if there isn't much fat rendered add olive oil to bring it to 2 tablespoons.** Add onions and carrots to pot and cook until onions are softened and golden, about 5 minutes. Add lentils and cook for 1 minute. Add stock/water, stirring and scraping up any brown bits from bottom of pot. Reduce heat, cover and simmer until lentils are very tender about 15-25 minutes. Stir in salt and pepper.

Serve with slices of bread that have been broiled lightly then smeared with a little dijon mustard and shredded cheese. Return bread to oven and broil until cheese bubbles.

*I used 2 cups beef stock and 2 cups water instead.
**Mine was pretty much spot on and didn't need anything added or taken away.Pin It

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