Dump & Simmer Lentil Soup with Bacon

Name: Dump & Simmer Lentil Soup with Bacon
Cuisine: American
Ingredients: 2 cups green lentils; 1/4 pound bacon, cut into 1/2 inch pieces; 1 onion, cut into 1/2 inch pieces; 2 large carrots, cut into 1/2 inch pieces; 2 large celery stems, cut into 1/2 inch pieces; 4 cloves garlic, peeled and smashed; 1 Tablespoon tomato paste; 2.5 Roma tomatoes, cut into 3/4 inch pieces OR 3/4 cup canned tomatoes; 2 bay leaves; 9 cups liquid (any mixture of unsalted stock and water); 1 very large Russet (peeled and cut into 1/2 inch cubes and added in the last 20 minutes of cook time); 1.5 Tablespoons distilled vinegar (to tenderize the lentils more quickly); 3 teaspoons kosher salt to start; 1/2 teaspoon black pepper

x @cook_5886383

It's hard to think of a more efficient and versatile dish than a hearty, rustic soup.

You can throw all your old veg in the pot along with other stuff from almost all your other basic food groups, bring it to a boil, bring it down to a simmer, walk away, forget it for 45 minutes to an hour, enjoy the delicious aromas while its simmering, and come back to a completely balanced one dish meal.

And lentils, unlike most other pulses or legumes, don't have to be soaked, either. So a hearty, rustic, lentil soup is about as easy and efficient as it gets.

Plus they're a great source of protein, fiber, and several essential minerals. Not to mention they're inexpensive.

It's hard to think of a more efficient and versatile dish than a hearty, rustic soup.

And lentils, unlike most other pulses or legumes, don't have to be soaked, either. So a hearty, rustic, lentil soup is about as easy and efficient as it gets.

Plus they're a great source of protein, fiber, and several essential minerals. Not to mention they're inexpensive.

Dump & Simmer Lentil Soup with Bacon

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x @cook_5886383

It's hard to think of a more efficient and versatile dish than a hearty, rustic soup.

And lentils, unlike most other pulses or legumes, don't have to be soaked, either. So a hearty, rustic, lentil soup is about as easy and efficient as it gets.

Plus they're a great source of protein, fiber, and several essential minerals. Not to mention they're inexpensive.

It's hard to think of a more efficient and versatile dish than a hearty, rustic soup.

And lentils, unlike most other pulses or legumes, don't have to be soaked, either. So a hearty, rustic, lentil soup is about as easy and efficient as it gets.

Plus they're a great source of protein, fiber, and several essential minerals. Not to mention they're inexpensive.

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2 cupsgreen lentils
1/4 poundbacon, cut into 1/2 inch pieces
1onion, cut into 1/2 inch pieces
2large carrots, cut into 1/2 inch pieces
2large celery stems, cut into 1/2 inch pieces
4 clovesgarlic, peeled and smashed
1 Tablespoontomato paste
2.5Roma tomatoes, cut into 3/4 inch pieces OR 3/4 cup canned tomatoes
2bay leaves
9 cupsliquid (any mixture of unsalted stock and water)
1very large Russet (peeled and cut into 1/2 inch cubes and added in the last 20 minutes of cook time)
1.5 Tablespoonsdistilled vinegar (to tenderize the lentils more quickly)
3 teaspoonskosher salt to start
1/2 teaspoonblack pepper

Cooking Instructions

1

Just bring it all to a boil, covered, on medium high heat (which should take about 15 minutes), and then simmer for another 45 minutes, covered, on low to medium low heat, then for another 10 to 15 minutes, uncovered, still on low to medium low heat.
2

Enjoy! :)

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x @cook_5886383

on January 23, 2017 19:14

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