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We love lentils & this is a hearty and delicious soup that hits all the right spots. It is extra delicious when you can make it up with Homemade Chicken Broth and serve it with a fresh slice of Focaccia bread.
Prep Time: 30 min
Cook time: 1hr 30min
Yield: 4-6 Servings
1 tbsp olive oil
2 tbsp unsalted butter
250g bacon, finely chopped
2 tbsp red wine
1/2 onion, finely diced
2-3 carrots, finely diced
2-3 celery, finely diced
2 cloves garlic, minced
4-6 roma tomatoes, coarsely chopped
1 cup green lentils
2 bay leaves
32 oz chicken broth
1 tsp ground sage
1/2 tsp chili flakes
Fresh parmesan & ground black pepper
In a medium saucepan, add lentils & bay leaves and a couple pinches of salt. Add enough water to cover the lentils by an inch of water. Bring to boil and reduce to simmer. Simmer for 45 min or until soft.
In a large soup pot, add oil, butter and bacon. Cook over medium heat until bacon is brown and starting to crisp. Add the red wine to the pot and cook down until no liquid remains.
Add in the diced onion, carrot, celery and garlic. Sauté for 5 min or until the veggies begin to soften. Add in the tomatoes and cook down everything for 10 min. Season with sage and chili flakes.
Add chicken broth and bring to a boil. Reduce heat and simmer for 45min.
Drain the lentils and then add them to the soup pot. Turn up the heat and cook everything together for 15 min.
Serve sprinkled with freshly grated parmesan cheese and ground black pepper.
Zhuzh it up!
This soup is it's best when make with homemade broth. Check out the recipe for homemade chicken broth HERE.
Serve with fresh baked focaccia on the side. Check out the recipe HERE.
This amazing recipe was written by Erin Walker