When the weather gets colder I love to have soup in the fridge and/or on the stove at all times. I am not alone in this, right? I have never made lentil soup, but I read a couple of recipes that all were quite similar, but none had bacon. When one is making soup, it is always best to add bacon (although if you want to make this vegetarian you could skip the bacon and use vegetable broth).
6 slices bacon, chopped
1 onion, minced
3-4 cloves garlic
3 stalks celery, diced
2 carrots, diced
8 cups chicken stock
2 bay leaves
1-2 teaspoons fennel seed powdered
1 teaspoon cumin
1 teaspoon dry mustard
1/2 cup lentils (do not pre-soak, I used red)
3 tablespoons tomato paste (half a small can)
1 pint heavy whipping cream
Cook the bacon in a large stock pot, add onion and garlic, saute for a few minutes. Add celery & carrots, saute 2-3 minutes. Add chicken stock, spices, baby leaves, lentils and tomato paste. Bring to a boil and simmer 45 minutes. Remove from heat and stir in cream. Soup’s done!