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Lentil Bacon Soup
Ingredients
6
nitrate-free bacon, chopped
1 medium
onion, finely chopped
3
garlic, minced
3 stalks
celery, finely chopped
1
carrot, finely chopped
1 tsp
dried oregano
1
dried bay leaf
1 cup
organic brown lentils, picked over and soaked
4 cups
organic low-sodium chicken broth or stock
3 tbsp
tomato paste
1/2 tsp
sea salt
1/4 tsp
freshly ground black pepper
Instructions
STEP 1
1 Heat a Dutch oven over medium heat (or indirect heat over a campfire) and add the bacon; cook, stirring occasionally, until crisp, 7-8 minutes.,
STEP 2
2 Use a slotted spoon or tongs to transfer the bacon to a plate lined with a paper towel to drain.,
STEP 3
3 Pour off all but 2 tablespoons of bacon fat from the pan and return it to the heat.,
STEP 4
4 Stir in the onion, garlic, celery, carrot, oregano, and bay leaf; cook, stirring occasionally, until the vegetables are very tender, 14-15 minutes.,
STEP 5
5 Add the lentil, broth or stock, and tomato paste, and bring to a boil.,
STEP 6
6 Immediately reduce the heat to medium-low, cover the pan, and simmer until the lentils are tender, 28-30 minutes.,
STEP 7
7 Remove the bay leaf and stir in the bacon, salt, and pepper. Serve and enjoy!
Nutrition Facts
(per serving)
Calories:
220 calories
Servings:
4 servings
Carbohydrates:
30 g
Fat:
5 g
Fiber:
7 g
Protein:
18 g
Sugar:
3 g
Meal Effort
Preparation:
5 minutes
Cook:
49 minutes
Total:
54 minutes