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French lentil and vegetable soup with bacon
Nb persons: 6
Yield:
Preparation time:
Total time: 1 hour
Source:
| Ingredients : | |
| 3 slices | bacon, finely chopped |
| 1 tbs | olive oil |
| 1 large | yellow onion, finely chopped |
| 1 stalk | celery, finely chopped |
| 2 medium | carotts, diced |
| 3 cloves | garlic, minced |
| 1 14.5 oz can | diced tomatoes |
| 6 cups | chicken broth, best quality such as Swanson |
| 1 cup | french lentils, ( lentils du puy), or common brown or green lentils |
| 1/2 tsp | dried thyme |
| 2 | bay leaves |
| 1 tsp | salt |
| 1/4 tsp | ground black pepper |
| A few tablespoons | chopped fresh parsley, for garnish, ( optional) |
Instructions
Fry the bacon in a large pot over medium heat, stirring frequently, until the fat is rendered and the bacon is crisp, 4-5 minutes .
Add the olive oil, onions, and celery and cook, stirring occasionally, until the onions are soft and translucent, about 5 minutes. Add the carotts and garlic, stirring constantly and cook 1 minute more. Add the diced tomatoes ( with their juices) , chicken broth, lentils, thyme, bay leaves, salt and pepper And bring to a boil. Cover partially, reduce heat to low and simmer until the lentils are tender , 45-50 minutes( less for common lentils) . Fish out bay leaves and discard.
use an immersion blender to purée the soup until the broth is slightly thickened , or to desired consistancy ( do not purée too much or the soup will get too thick, and you'll lose the integrity of the lentils .) if you don't have an immersion blender, transfer about 2 cups of the soup to a blender and purée until smooth then return the blended soup to the pot. Garnish with fresh chopped parsley if desired and serve. Note; the soup may thicken as it sits; thin with a bit of water if necessary,
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