Nothing better than a warm bowl of soup once the cold winter days arrive. This is so easy to put together, and trust me you will love it!
Also, for my vegetarian friends you can also enjoy this soup! Only exclude the bacon from the recipe. The combination of vegetables and spices makes this a hearty and delicious meal either way!
Servings: 4
Ingredients:
1 yellow onion
1 large clove of garlic (or 2 small)
2-3 celery stalks
2 large carrots
3 medium potatoes
6 slices of smoked bacon
1 small sprig of thyme
2 dry basil leaves
1 liter of vegetable stock (4 cups)
800 gram of pre-cooked lentils (1.5 pounds)
Salt
Freshly ground pepper
Olive oil
Fresh parsley
Preparation:
Start by finely cutting your onion, garlic and celery. Peel the carrots and potatoes and cut in small cubes.
Cut the bacon in small cubes.
In a large pot heat some olive oil over medium heat. Once hot add the onion, garlic, celery. Add the bacon and cook for a few minutes until the onion is translucent. Then add the potatoes and carrots and sauté for another 5 minutes.
Add the lentils and the vegetable stock and mix well.
Season with salt, pepper, thyme, and basil leaves.
Bring to a boil and then reduce to a simmer. Let it simmer, stirring occasionally, until the vegetables are soft and the flavors have incorporated (approximately 20 minutes).
Finely chop the parsley for garnish.
Finish by serving the lentils with a drizzle of olive oil and the chopped parsley.
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