Okay so I know I just shared a soup recipe last week, but come on… it’s the season for soup? (Let’s ignore that it was 100 degrees 2 days this weekend… I’m still grieving my recent decision to break-up with October… Seasons-you have lied to me!)
On the bright side, this soup was so amazing I could eat this everyday of every season. Seriously.
Also it’s almost vegan if you just ignore the bacon.
(Thank goodness I’m paid to provide psychological advice and am not a nutritionist…)I have to confess that as a child I was highly skeptical of lentils. There was just something about the weird creamy bean-like texture that was just icky… and tasted way too healthy for my kraft-singles loving “palate”. Luckily I’ve grown out of this preposterous notion that lentils aren’t actually food and have fallen completely in love with this nutrient-dense little legume.
(And let’s just pause to take note of another adult discovery- that if you add bacon to everything you’ll probably really love vegetables).
So the other cool part about this bacon lentil soup is that it is SO easy to make. I’m not saying that in that awkward food-blogger humble-brag way where I create a 10 layer cake with from-scratch meringue buttercream and stage it with hand-crafted sugar crystals and homemade caramel sauce. “But the best part guys was that it was so easy!!” (“It only took me 2 days and an entire-kitchen-destroyed-by-an-explosion-of-powdered-sugar later”… would be my internal monologue).Okay but really. This recipe.
If you own a cutting board, a knife, and a pot, I guarantee you will be successful with this recipe. A bold claim, say you?! But yea- I am feeling bold and also feeling wholly and completely satiated by the empty bowl that used to contain bacon lentil soup that is sitting to the left of my computer monitor.The base of this soup is bacon. 3 slices. Chopped up and rendered in the bottom of your stock-pot. To this, add your french mirepoix (a combination of finely diced onion, carrot, and celery). To which you add some minced garlic, some thyme, some bay leaves, some canned tomatoes. And then add some lentils and chicken stock.
And then you let it simmer and ignore it.
Until your kitchen timer goes off and you taste your lentils and are reminded why children should never be food critics.
(I’m sorry mom).
Bacon Lentil Soup