Soups & Stews > Scotland > Lentil Soup with Bacon >
Lentil Soup with Bacon
1/2 C onion, chopped
1/2 C celery, chopped
1/2 C carrot, chopped
4 slices of bacon, chopped
2 tsp. minced garlic
6 C chicken stock (broth)
2 C dried lentils
1/2 tsp. thyme
Salt & pepper to taste
Combine the onion, celery, carrot, bacon and garlic in a large cooking pot. Stir over medium heat for about two minutes. Reduce the heat to medium-low, cover and cook until the vegetables are tender (about eight minutes). Uncover and pour in the chicken stock (or broth), and add the lentils and thyme. Bring to a boil. Reduce the heat and simmer, uncovered, until the lentils are tender, stirring occasionally, for about 45 minutes. Transfer half of the soup to a food processor and let cool slightly. Then puree until the mixture is smooth, and return to the other half of the soup in the pot. Mix well, and bring the soup to a simmer. Thin with more broth of desired. Season with salt and pepper to taste, and serve hot. The soup can also refrigerated (covered), and heated at a later time.
Recipe featured in the Ambrosia Cookbook.
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