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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is another version of lentil soup that we really like. The recipe comes from cookbook author, Bonnie Stern. Ingredients:
1 tablespoon olive oil |
2 slices bacon |
1 onion, chopped |
2 garlic cloves, minced |
1 teaspoon cumin (i use less) |
1 pinch hot red chili pepper flakes (i use a pinch of chipotle powder) |
1 1/2 cups red lentils, rinsed & picked over |
6 cups chicken stock |
salt & pepper |
2 tablespoons fresh parsley, chopped |
Directions:
1. In a soup pot, cook the bacon crisp. Remove, crumble & set aside for garnish.
2. Add the onions & garlic, cooking until slightly soft and fragrant (3-5 minutes). Add the cumin & chili flakes, cooking for 30 seconds. Stir in the lentils. Add stock & bring to boil. Lower heat and simmer until lentils soften and soup starts to thicken (25-30 minutes).
3. Add salt & pepper. You may need to add a bit of extra stock or water, at this point, to thin out the soup if it's needed.
4. Serve garnished with fresh parsley & crumbled bacon if desired.
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