Bacon And Lentil Soup Recipe

Introduction

Ingredients

• 1 pound of bacon, chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon of dried thyme
• 1 teaspoon of dried rosemary
• 1 cup of dried lentils
• 6 cups of chicken or vegetable broth
• 1 can of diced tomatoes, drained (14.5 ounces)
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 tablespoon of olive oil
• Salt and pepper to taste

Instructions

1. Heat a large pot over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon from the pot and set it aside.
2. Add the onion, garlic, thyme, and rosemary to the pot. Cook until the onion is translucent, about 5 minutes.
3. Add the lentils and broth to the pot. Bring to a boil and then reduce the heat to low. Simmer for 20 minutes.
4. Add the diced tomatoes, carrots, and celery to the pot. Simmer for another 20 minutes or until the lentils and vegetables are tender.
5. Stir in the cooked bacon and olive oil. Season with salt and pepper to taste.
6. Serve hot and enjoy your bacon and lentil soup.

Nutrition

• Calories: 350
• Total fat: 16g
• Saturated fat: 5g
• Cholesterol: 30mg
• Sodium: 960mg
• Total carbohydrates: 32g
• Dietary fiber: 12g
• Sugars: 5g
• Protein: 21g

Tips and Variations

• You can use any type of lentils for this recipe, but brown and green lentils work best.
• If you want to make this soup vegetarian, you can use vegetable broth instead of chicken broth and omit the bacon.
• You can add other vegetables to the soup, such as potatoes, sweet potatoes, or kale.
• If you like your soup spicy, you can add some red pepper flakes or cayenne pepper to the pot.
• To make this soup creamier, you can add some heavy cream or coconut milk.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days or freeze them for up to 3 months.

Conclusion