Smokey Lentil Soup
photo by Engrossed
- Ready In:
- 1hr 50mins
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 6 slices bacon (can use more, or use dry smoked sausage)
- 2 large onions, chopped
- 2 celery ribs, diced
- 2 large carrots, peeled and coarsley grated
- 3 tablespoons fresh minced garlic (or to taste)
- 2 shallots, minced
- 2 teaspoons dried chili pepper flakes (optional or to taste)
- 1⁄3 - 1⁄2 cup dry white wine
- 1 (14 ounce) can stewed tomatoes, undrained
- 3 (10 ounce) cans chicken broth
- 1 (10 ounce) can beef broth
- 3 cups water (or use 6 cups chicken broth with 1 cup beef broth)
- 1 (1 lb) bag dry lentils, well rinsed and drained
- salt and pepper
- parmesan cheese
directions
- In a large pot, cook the bacon until crisp; remove to a plate, when bacon is cool enough to handle then coarsley crumble or chop (leave most of the bacon grease in the pot).
- Add in the onions, celery, carrots, garlic, shallots and chili flakes; saute until the onions are transparent.
- Add in the wine and simmer uncovered until reduced slightly (about 15-20 minutes).
- Add in all the remaining ingredients including the cooked bacon, except the Parmesan cheese; simmer for about 1-1/2 hours or until the lentils are very tender (add in more broth if the soup is too thick).
- Ladle into bowls and sprinkle with grated Parmesan cheese.
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Reviews
-
This is a very nice thick and hearty soup. I loved the bacon in it! I used more bacon than called for but not as much grease. I used brown lentils. I added 2 cups of water with 3 chicken bouillion cubes at the end as it was too thick. I added 1/2 tsp black pepper and that was too much (my mistake). I really enjoyed this with the parmesan cheese. Made for Zaar tag.