Ingredients

• 1 lb bacon julienned
• 1 c diced onion
• 1 c diced carrots
• 1 c green lentils
• 8 c chicken stock or broth
• salt
• pepper
• 1/2 c chopped scallion

Directions

1. In a large soup pot over medium heat cook 3/4 of the bacon until the fat is rendered, about 5 minutes. Add the onions & carrots & cook until the onions are translucent. If there is a lot of fat drain it off. Add the lentils & 4 cups of the stock. Simmer for 40-50 minutes until the lentils are tender. Add the remaining 4 cups of stock. Season with salt & pepper & cook another 10 minutes.

2. Meanwhile, cook the remaining bacon until crispy. Drain on a paper towel.

3. Garnish the soup with the crispy bacon & scallions.

Email to a friend | Print this recipe | Back