Red-Lentil Soup With Sage and Bacon
- Reviews 2
Ready In: 45 mins
Serves: 4
Ingredients
- 5 slices bacon, cut into 1/4-inch dice
- 2 garlic cloves, finely chopped
- 1 medium onion, finely chopped
- 4 medium carrots, cut into 1/4-inch dice
- 6 fresh sage leaves, minced, plus more for garnish
- 1 1⁄2 cups red lentils
- 1 teaspoon ground cumin
- 5 cups low sodium chicken broth
Directions
- In a large saucepan over medium-high heat, cook the bacon until crisp, about 3 minutes. Transfer the bacon to a piece of paper towel, and set aside. Discard all but 1 tablespoon bacon drippings from pan.
- Add the garlic, onion, and carrots to saucepan. Cook vegetable mixture over medium heat until tender, about 5 minutes. Add the minced sage, and cook 1 minute more.
- Add the lentils, cumin, and chicken stock; stir to combine. Simmer until lentils are cooked and falling apart, 20 to 25 minutes.
- To serve, divide the hot soup among four soup plates, and garnish with the reserved bacon and additional sage.
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