We have had some good bean and lentil dishes over the last few months and this has inspired us to try and use them. Too often I have had any bean/lentil dishes turn into heavy stodge, chilli is typical bean fare around here.
This is a Charlie Trotter Bacon and Lentil soup that I am making at the moment:
1 lb bacon julienned
1 c diced onion
1 c diced carrots
1 c green lentils
8 c chicken stock or broth
1/2 c chopped scallion
In a large soup pot over medium heat cook 3/4 of the bacon until the fat is rendered, about 5 minutes. Add the onions & carrots & cook until the onions are translucent. If there is a lot of fat drain it off. Add the lentils & 4 cups of the stock. Simmer for 40-50 minutes until the lentils are tender. Add the remaining 4 cups of stock. Season with salt & pepper & cook another 10 minutes.
Meanwhile, cook the remaining bacon until crispy. Drain on a paper towel.
Garnish the soup with the crispy bacon & scallions.
Serves 4 - 6