Ingredients for Smoked Bacon And Lentil Soup
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How to Make Smoked Bacon And Lentil Soup
- Heat olive oil in a large soup pot or Dutch oven over medium heat. Add diced bacon and cook until crispy, about 8-10 minutes. Remove bacon with a slotted spoon, reserving the bacon grease in the pot.
- Add chopped carrots, onion, and celery to the pot. Cook over medium-high heat, stirring occasionally, until the vegetables begin to soften and slightly brown, about 5-7 minutes.
- Add rinsed lentils, crushed tomatoes, minced garlic, and stock to the pot. Stir well to combine.
- Bring the soup to a boil, then reduce heat to low, cover, and simmer gently for 45 minutes, or until lentils are tender.
- Stir in the shredded cabbage and continue to simmer for an additional 15 minutes, or until cabbage is tender.
- Stir in the reserved crispy bacon. Season with salt and pepper to taste.
- Stir in the chopped parsley.
- Serve the soup hot, garnished with a dollop of sour cream or a sprinkle of extra parsley if desired. Serve with crusty bread and offer Tabasco sauce or vinegar on the side for those who prefer extra heat or tang.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
39g
Fat
11g
Carbs
12g
