The other day when it was cold, I decided to make lentil soup for dinner, and as I was sauteing the veggies, I realized I hadn’t ever shared my recipe here on the blog. I often tweak it based on what veggies I have in the fridge at the moment. I happened to have a beet the other day, so you’ll see that in the photos along with the spinach, onions and carrots that the recipe mentions. Also, if you don’t happen to have bacon, you can use a cup or so of chopped pepperoni instead. Soup recipes are easy and forgiving like that. So don’t hesitate to adapt what I’ve written here to use veggies in your fridge or suit your family’s preferences.
- 1 12-ounce package of thick-sliced bacon
- 1 onion
- 3 carrots
- 4 cloves garlic
- 2 cups dry lentils (green or brown)
- 15 oz. can diced tomatoes (or fresh)
- 4 cups broth (chicken, beef, or vegetable)
- 3 cups water
- a couple of generous handfuls of fresh spinach
- 1 teaspoon cumin
- 1 teaspoon paprika
- salt and pepper to taste
- Dice bacon. Fry in a heavy stock pot, watching carefully and removing it gradually from the heat as it is done. Set cooked bacon aside in a bowl.
- Dice onion and slice carrot.
- Drain all but a tablespoon or so of the grease from the stock pot.
- Add onion and carrot to the stock pot and sautee for 5-7 minutes, until both are getting soft.
- Meanwhile mince garlic and rinse lentils.
- Add garlic, cumin, paprika, and salt to stockpot. Saute 1 minute.
- Add broth, water, tomatoes, and lentils to the pot.
- Increase heat and bring to a boil.
- Reduce heat, cover, and simmer for 30-40 minutes or until lentils are tender.
- Chop spinach and add during last couple minutes of cooking.
- Add salt and pepper to taste.
- Stir in cooked bacon and serve!