Dinner: Lentil, Bacon, and Rosemary Soup

I’m pretty sure this is my favorite take on lentil soup. It’s just the right amount of broth, the lentils haven’t soaked up all of the liquid, and if you keep your veggies roughly chopped you’ll end up with a hearty, rustic soup. Split pea soup should be creamy in my book, but lentil soup should have lots of texture. For only using a cup of lentils, this recipe actually yields a good amount. Freeze extra in bags or containers and reheat later when you don’t feel like cooking or for an easy lunch.

You’ll need:

1 cup of lentils
3-4 strips of bacon, chopped
1 onion, diced
1 leek, chopped and rinsed thoroughly
2 celery stalks, chopped
2 carrots, diced
2-3 sprigs of fresh rosemary, chopped
2 bay leaves
1 14oz can on whole plum tomatoes
1 ¾ quarts of stock
Salt and pepper to taste

1. Brown the bacon in a heavy pot until crisp on medium-high heat. Add the onion and sauté until the onions are translucent.

Everything is better with bacon...

Everything is better with bacon…

2. Add the leek, celery, carrot, rosemary and bay leaves. Stir everything to coat with the bacon drippings, and cook 3-5 minutes.

The base for the soup

The base for the soup

3. Add the canned tomatoes (juices included) and the stock. Bring to a simmer, then cut the heat down to medium-low. Cover the pot and simmer for 2 hours.

4. Season to taste with salt and pepper. Serve hot with crusty French bread!

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