French · Dinner
Lentil and Bacon Soup
French bistro-style soup pairing tender green lentils with smoky bacon, softened carrot, celery and onion, and a bay-and-thyme-scented broth finished with red wine vinegar. Simmered slowly until lentils collapse slightly, served with crusty bread.
$3
15 minsPrep
40 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
465Calories
27.2gProtein
28.5gFat
30.1gCarbs
5.6gSugar
9.8gFiber
1547mgSodium
77mgChol
9.8gSat Fat
780mgPotassium
68mgCalcium
4.3mgIron
1.4mcgVitamin B12
6.5mgVitamin C
gluten-free
low-cholesterol
high-fiber
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Dice bacon, carrot, celery, onion and garlic; rinse lentils under cold water until clear.
2
Sear
Heat olive oil in a pot over medium heat and cook bacon 4–5 minutes, stirring occasionally, until fat renders and edges turn golden brown.
3
Simmer
Add carrot, celery and onion; cook 5–6 minutes until softened. Stir in garlic, bay leaf and thyme, cook 1 minute. Pour in stock and lentils, bring to boil, then reduce to low and simmer 30–35 minutes until lentils are tender and starting to break down.
4
Plate
Stir in red wine vinegar, season with salt and pepper, discard bay leaf, and serve garnished with parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g bacon
- 130g130g green lentils
- 22 small carrot
- 22 celery stalk
- 11 onion
- 2 clove2 clove garlic
- 22 bay leaf
- 1/2 tsp1/2 tsp dried thyme
- 720ml720ml chicken stock
- 2 tsp2 tsp red wine vinegar
- 2 tsp2 tsp olive oil
- salt, to taste
- black pepper, to taste
- 2 tbsp2 tbsp fresh parsley
