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    Default Bacon Lentil Soup

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    Description: A tasty winter soup. Bacon says it all really!

    Serving Size: A lot, I usually freeze half. I'd say about 15 servings

    Time: about 1 1/2 hours

    Preparation: Use a large stockpot from start to finish.
    Cut the bacon into 1/2" strips.
    Slice the garlic
    Slice the carrots
    Chop the onion
    Rinse lentils

    Difficulty: Easy

    Ingredients:
    • 1/2 pound of bacon, sliced in 1/2" sections
    • 4 cloves of garlic, sliced
    • 1/2 small onion, chopped
    • 2 handfuls of baby carrots, sliced
    • 8 cups of chicken broth/stock
    • 1 bag of lentils
    • Salt and pepper to taste
    Steps:
    • Fry bacon until very crispy, but not burnt.
    • Remove the bacon and drain all the grease but about 2 tbsp (you could substitute olive oil here if you used turkey bacon or if you are generally grossed out by eating bacon grease).
    • Saute the garlic, onion, and carrots
    • Dump veggies into a food processor and puree, or use an immersion blender if you have one
    • Bring rinsed lentils, chicken broth, pureed veggies and bacon to a boil, then cover and cook until lentils are soft.
    • For a thicker soup, puree some of the finished soup and put back into the pot.
    • To cut the time down, you could cook lentils in a separate pot in some of the chicken broth while you are frying and sauteing.
    Last edited by leslie; 30 Nov 2009 at 02:21 PM.


 

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