Bacon And Lentil Soup Recipe

Ingredients for Bacon And Lentil Soup

• 4 slices bacon, diced
• Garlic Cloves
• Napa Cabbage
• 1 large carrot, chopped
• 2 celery stalks, chopped
• Crushed Tomatoes
• Green Lentils
• 4 cups chicken stock
• 2 tablespoons bacon fat (reserved)

How to Make Bacon And Lentil Soup

1. Dice 4 slices of bacon into small pieces and cook in a large pot or Dutch oven over medium heat until crisp. Remove bacon with a slotted spoon, reserving 2 tablespoons of bacon fat in the pot.
2. Add 1 large chopped carrot, 2 chopped celery stalks, and 1 chopped onion (or 2 leeks, white and light green parts only) to the pot. Cook for 5-7 minutes, until softened.
3. Add 2 minced cloves of garlic and cook for 1 minute more until fragrant.
4. Stir in 1 (28-ounce) can of crushed tomatoes, 4 cups of chicken stock, and 1 cup of brown or green lentils (rinsed).
5. Bring to a simmer, then reduce heat and cook for 20 minutes, or until lentils are almost tender.
6. Add 1 cup of trimmed and halved green beans (or other vegetables like spinach, zucchini, or potatoes).
7. Continue to simmer for another 15 minutes, or until all vegetables are tender.
8. Stir in 1/2 cup of shredded cabbage (optional).
9. Simmer for 5 more minutes. Season with salt and pepper to taste.
10. Stir in the reserved crispy bacon before serving. Garnish with fresh parsley or chives (optional).