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Bacon Lentil Soup

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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