Lentil Soup Recipe

By á-8448

Ingredients

• By Ashton Keefe
• Lentil Soup
• Serves 12
• Prep time: 10 minutes
• Cook time: 45-60 minutes
• 6 strips of bacon, cut into 1.27 cm (1/2”) pieces
• 2 large onions, chopped
• 5 carrots, peeled, halved and finely chopped
• 6 garlic cloves, minced
• 60 mL (4 tablespoons) tomato paste
• 1.125 litres (4 1/2 cups) lentils, picked over and rinsed
• 5 mL (1 teaspoon) dried thyme
• 3 litres (12 cups) low sodium chicken broth
• 1.5 litres (6 cups) water
• 15 mL (1 tablespoon) red wine vinegar
• Salt and pepper
• Parmesan shavings, optional

Details

Servings 12
Adapted from homemadesimple.com

Preparation

Step 1

DIRECTIONS

1. In a Dutch oven or large pot, brown bacon over medium heat until crisp, about 8 to 10 minutes. Pour off remaining fat, leaving 45-60 mL (3-4 tablespoons).

2. Add onion and carrots and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in tomato paste and cook
for one more minute.

3. Add lentils, thyme, broth and water and bring to a boil. Reduce to a simmer and cook until lentils are tender, about 30-45 minutes. If soup thickens too
much, add more water.

4. Stir in vinegar, salt and pepper.

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