I made this soup the other day for lunch.
I cooked up some bacon, used the drippings to saute up some onions,
then added big chunks of carrots.
It turned out scrumptious.
Throw a couple of wheat crackers on the side and enjoy! I know I did.
Lentil Bacon Soup
4 slices bacon, cut up
1 medium onion, chopped
4 carrots, chopped
3 cloves garlic, minced
3 bay leaves
4 sprigs of thyme
Pinch of red pepper flakes
5 cups chicken stock
1 1/2 cups green lentils
Salt and pepper
In a large pot, brown bacon in a drizzle of olive oil over medium heat until slightly crisp. Remove from pot with a slotted spoon and set aside.
Add onion to the drippings in the same pot and saute for 3-4 minutes. Add carrots and continue sauteing for a few minutes more. Add garlic, bay leaves, thyme and pepper flakes. Cook 1 minute.
Add stock and simmer for 10-15 minutes or until carrots are semi-tender. Add washed lentils and reserved bacon. Bring to a boil, reduce heat and simmer with lid vented for 20-25 minutes or until lentils are desired tenderness, adding more liquid if needed or desired. Remove bay leaves and check for seasoning, adding salt and pepper if desired.
Serve with a dollop of creme fraiche or sour cream, if desired.