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Bacon & Lentil Soup with Vegetables

Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 8
Calories 450 kcal

Ingredients

  • 4 cups brown or green lentils par-boiled
  • 1 onion chopped
  • 7 slices bacon diced
  • 3/4 cup white wine
  • 6 carrots diced
  • 6 celery diced
  • 4 cloves garlic minced
  • 3 bell peppers diced, I used red and yellow
  • 1 cup brown bella mushrooms diced
  • 1 tbsp fresh sage minced
  • 45 oz tomato sauce
  • 2 tsp paprika
  • 1 tbsp dried parsley
  • 1/4 tsp cinnamon
  • pinch cayenne
  • 6 cups chicken or vegetable stock
  • handful shaved white cheddar for garnish
  • salt and pepper to taste

Instructions

  1. In a small pot, add the lentils and submerge in water. Boil for 5-10 minutes until the lentils have softened slightly. Drain the water and set aside.
  2. In a large stock pot, add bacon and cook until the fat is rendered, about 3 minutes. Add the onion, bell peppers, celery, carrots and cook until soft, about 7-8 minutes.
  3. Stir in the garlic, sage, cayenne, cinnamon, paprika and mushrooms. Cook 2-3 minutes.
  4. Stir in the white wine and let it cook down, uncovered about 2-3 minutes.
  5. Add the parsley, tomato sauce, lentils and stock. Cook low until the lentils are soft, about 45-50 minutes.
  6. Serve with shaved white cheddar and crusty bread. Enjoy!