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Easy Lentil Soup with Sweet Potatoes & Bacon
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8 | thick cut bacon slices, cut into 1/2 inch pieces |
1 medium sized | yellow onion, chopped, (1-1/2 cups) |
2 | celery stalks, finely chopped (1/2 cup) |
3 lg | garlic cloves, minced (1/2 cup) |
1 teaspoon | ground cumin |
1 lg | sweet potato, peeled and chopped, (3 cups) |
1-1/2 cups | dried brown lentils |
8 cups | chicken broth |
1 (14.5 oz) can | fire roasted diced tomatoes, undrained |
2 teaspoons | kosher salt |
1/4 teaspoon | black pepper |
Chopped fresh parsley |
Cook bacon in a large Dutch oven over medium high heat, stirring often, until crisp, about 10 minutes. Remove and discard all but 2 tablespoons drippings.
Add onion, celery and garlic to Dutch oven. Cook over medium high heat, stirring often, until softened, about 5 minutes. Add cumin and cook, stirring constantly, until toasted, about 1 minute. Stir in sweet potatoes, lentils, broth, tomatoes, drippings, salt and pepper. Bring to boil over medium high heat. Reduce heat to medium low; simmer until lentils are tender, 45 to 50 minutes. Spoon soup evenly into 6 bowls. Top with reserved bacon pieces and sprinkle with parsley.
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