Tuesday, June 29, 2010

Lentil Soup for Dinner

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
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