Zutaten für Smokey Lentil Soup
- 4 slices bacon
- 1 medium onion, chopped
- Celery Ribs
- 1 cup carrots, diced
- 2 cloves garlic, minced
- 2 shallots, minced
- Dried Chili Pepper Flakes
- Dry White Wine
- Stewed Tomatoes
- Chicken Broth
- 1 can (14.5 ounces) beef broth
- Water
- Dry Lentils
- Salt And Pepper
- Grated Parmesan cheese, to taste
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Zubereitung von Smokey Lentil Soup
- Cook 4 slices of bacon until crisp in a large pot over medium heat. Remove and set aside to cool. Once cool, crumble or chop coarsely.
- Add 1 tablespoon olive oil (if not using bacon grease) to the pot. Add 1 medium onion, 2 celery stalks, 1 cup carrots (diced), 2 cloves garlic (minced), 2 shallots (minced), and 1/2 teaspoon red pepper flakes. Sauté until onions are translucent, about 5-7 minutes.
- Pour in 1/2 cup dry white wine and simmer, uncovered, until slightly reduced, about 3-5 minutes.
- Add 1 cup brown or green lentils (dried, rinsed; or 2 cans, 15 ounces each, drained and rinsed), 6 cups chicken stock, 1 can (14.5 ounces) beef broth, 1 teaspoon dried thyme, 1 bay leaf, 1 teaspoon smoked paprika, salt, and pepper to taste. Stir in the cooked bacon.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1-1.5 hours, or until lentils are very tender. If using dried lentils, add 30 minutes to the cook time.
- Remove the bay leaf before serving. Ladle soup into bowls and top generously with grated Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
33g
Fat
8g
Carbs
20g
