Lentil Soup


1 medium onion, chopped

2 stalks celery, sliced

2 large carrots, sliced

1 garlic clove, minced

3 slices bacon (omit for vegetarian/vegan version)

6 cups chicken broth (vegetable broth for vegetarian/vegan version)

1 cup brown lentils

1/2 tsp. dried thyme

1 bay leaf

Slice the bacon up into small pieces. Saute the bacon in a large pot with the onion, celery, carrots and garlic over medium heat. When the bacon is crisp and vegetables are softened, add broth and herbs and bring to a boil. Add lentils and lower to simmer. Simmer, uncovered until the lentils are tender, 30-45 min. Season with salt and pepper to taste, although the bacon usually adds an appropriate level of saltiness.

Vegetarian/vegan version: omit bacon and saute vegetables in olive oil until soft. Substitute vegetable broth for chicken broth.

Serves 4-6

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