GREEN LENTIL & BACON SOUP
Lately, we’ve been eating lunch at soupesoup in Montreal quite often. I satisfied my soup craving—which has been raging since early fall—by discovering all kinds of new flavours and ideas I never would have thought of. They’re talented over there and it’s inspiring.
Basically, it all just made me want to eat even more soup and this idea came to me on the train to Toronto, where the food was awful and I would have given anything for a bowl from soupesoup.
I pictured lentils, bacon, and vegetables, and my day was made (or not, because I wasn’t going to be able to have any); three simple ingredients that I knew would be great together.
I tried it out a few weeks later, and it was every bit as good as I’d imagined.
- ServesServes 6
- Prep time15 min
- Cook time50 min
- FreezingFreezes well
- 1 cup green or brown lentils, dried
- yellow onion, chopped
- 4 slices bacon, chopped
- 1 tablespoon olive oil
- 3 celery stalks, chopped
- 8 cups store-bought beef broth
Replacement optionsor vegetable broth
- 1 cup canned diced tomatoes
- 1 tablespoon red wine vinegar
Replacement optionsor sherry vinegar
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper, to taste
- 2 cups kale, minced
Replacement optionsor whole baby spinach
- Rinse the lentils thoroughly and set aside.
- In a pot, heat the oil and cook the onion and the bacon for 5 minutes.
- Add the celery and lentils and cook for 2 more minutes.
- Add the remaining ingredients, aside from the kale, and bring to a boil. Simmer for 30 minutes.
- Add the kale and cook for 10 more minutes. Adjust the seasoning and serve.