I really love lentils but I often forget that I do. A humble little legume that I often overlook when I go to the store. I promise to make up some more recipes soon using the lentil! Stay tuned!!
This Recipe Serves 8
- 3 slices of frozen bacon- diced
- 1/2 cup shallot- diced
- 1/2 cup celery- diced
- 1 cup of carrots -chopped
- 1 garlic clove- minced
- 1 TBS olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp of dried herbs
- 1/2 cup of beer
- 8 cups of Beef or Bison Broth (I like low sodium)
- 2 cups of dried brown lentils
- 1/4 cup of fresh basil leaves
Using a stockpot, sauté the diced bacon with a little olive oil until almost crisp. Remove bacon to a paper towel to drain. Remove all but a 2 TBS of the oil. Saute all the veggies, garlic, herbs and S&P in the oil until softened at least 5 minutes over medium heat. Add the beer, broth, lentils and the bacon into the pot, cover and simmer until lentils are soft.
The directions said the lentils would only take 20 minutes to cook but it was more like 45 minutes. I topped my soup with a little chopped fresh basil but parsley would be nice too.
Delish TIP #1 If you want to add flavor to soup ADD BEER or WINE! It gives a wonderful depth of flavor as it cooks. The only soup I don’t really add alcohol too is my Chicken noodle because I often make it for us when we are sick and it seems weird to me. Soups simmer for awhile and most of the alcohol will cook out.
Delish TIP #2 I like to use organic veggies if I can get them. I love rainbow carrots and the purple ones look like meat when you cut them. You could TOTALLY make this a vegetarian soup. Just omit the bacon and use veggie stock!