Potage Aux Lentilles Et Aux Lard - Lentil, Bacon and Tomato Soup |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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A delicious, hearty soup for cold Fall evenings. Ingredients:
3 tablespoons olive oil |
2 small onions, finely chopped |
6 garlic cloves, minced |
2 celery ribs, sliced |
4 ounces bacon, cut into 1/4 inch strips crosswise |
1 1/3 cups lentils (lentilles de puy, small green french lentils) |
2 (14 ounce) cans diced tomatoes |
5 cups vegetable stock |
3 sprigs thyme |
2 bay leaves |
sea salt and pepper |
Directions:
1. Heat the oil in a large dutch oven. Add the bacon, onions and celery and cook until softened, about 10 minutes. Don't allow to brown.
2. Add the garlic and stir for about 1 minute.
3. Add the lentils and stir to coat with the oil and bacon fat.
4. Add the tomatoes, vegetable broth, thyme and bay leaves and bring to a boil.
5. Reduce heat, cover and simmer for 40 minutes or until lentils are cooked. Add more broth if soup is getting too thick.
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