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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 8 |
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In '300 Sensational Soups' by Carla Snyder and Meredith Deeds Ingredients:
4 slices bacon, chopped |
4 garlic cloves, minced |
2 stalks celery, chopped |
1 onion, chopped |
1 carrot, chopped |
2 small bay leaves |
1 teaspoon dried thyme |
2 1/4 cups dry green lentils, rinsed |
10 cups chicken stock (approx.) |
1 (14 1/2 ounce) can diced tomatoes, with juice |
salt |
fresh ground black pepper |
Directions:
1. In a big soup pot, saute bacon over medium heat until browned and crispy; about 5 minutes.
2. Remove with a slotted spoon to a plate lined with paper towels; set aside.
3. Add in garlic, celery, onion, carrot, bay leaves, and thyme to the pot; saute until vegetables are softened, about 6 minutes.
4. Add in lentils, stock, and tomatoes w/ juice; bring to a boil.
5. Decrease heat and simmer until lentils are tender, about 45 minutes.
6. Thin with a little more stock, if needed, and simmer for 5 minutes, or until hot.
7. Discard bay leaves; season to taste with salt and pepper.
8. Ladle into heated bowls and garnish with reserved bacon.
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