Red Lentil Soup With Bacon & Lemon
From elgourmand2 7 years ago
- 1 Hr. to make
- Serves 4
Just plain cooked Lentils are sorta blah. I sprout them and the sprouts are delicious. I wondered about making a soup from the beans. Grabbed this recipe from somewhere and tweaked it a bit. Nice soup. If you use veggie stock and leave out the bacon, you got a meatless meal. Read more I reckon it’s that soup time of year for a lot of you. See less
Ingredients
- • 1 Tbs. oil. shopping list
- • 1 onion, chopped. shopping list
- • 1 medium carrot, scraped and diced. shopping list
- • 3-4 strips of smoked bacon, sliced into small bits. shopping list
- • 2 large cloves of garlic, finely chopped. shopping list
- • 1½ cups of red/yellow lentils. shopping list
- • 8 cups of chicken/vegetable stock. shopping list
- • 1 tsp. turmeric. shopping list
- • 1 tsp. ground cumin. shopping list
- • Handful of chopped flat-leaf parsley. shopping list
- • Juice of half a lemon. shopping list
How to make it
- 1. Heat oil in a pan and gently fry the chopped onions, carrot and bacon for 5-7 minutes; until bacon is done but not crisp.
- 2. Add the chopped garlic, turmeric and cumin and continue cooking for 2-3 minutes.
- 3. Stir in the lentils, add the stock, cover and boil/simmer for 35 minutes. Stir several times, especially towards the end, to prevent lentils from sticking to the pan.
- 4. Toss in parsley, stir in lemon juice and leave to cook for 2-3 minutes more.
- 5. No blending is necessary unless you want it really smooth, but I always do.
- Serve with chunks of crusty bread
People Who Like This Dish 2
- tuilelaith Columbia, MO
- clbacon Birmingham, AL
- elgourmand2 APia, Samoa
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