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Lentils with Vegetables and Bacon Soup

Submitted by LyricFox

Ingredients

2 C uncooked lentils (rinsed and drained)
8 C stock (chicken or beef or combination)
4 C water
2-4 C additional water if needed
½ lb bacon, diced and rendered until crisp
2 T bacon fat
2 medium carrots diced
2 medium celery stalks diced
2 medium onions chopped
2 cloves garlic minced
½ C red wine
2 14-15 ounce cans chopped tomatoes and their juices
1 teaspoon sugar
1 teaspoon salt
1 teaspoon pepper
2 tablespoons dried basil
1 tablespoon dried oregano
1 tablespoon dried marjoram
2 bay leaves

Directions

Dice and chop vegetables.

In a stockpot, render bacon until crisp and drain bacon on a paper towel. Discard fat reserving two tablespoons in pot. Add carrots, celery and onions and sauté until onions are translucent (about five minutes). Add garlic and sauté 1 minute. Add salt, pepper, sugar and herbs (minus bay leaves) and sauté 1-2 minutes.

Deglaze pot with wine and simmer until reduced by half.

Add chopped tomatoes and juice, lentils and bacon. Bring to a boil and simmer 2-3 minutes. Add bay leaves.

Add 8 cups of stock and 4 cups of water and bring to a boil. Cover and tilt lid, reduce to simmer and cook stirring occasionally for 35-45 minutes or until lentils are tender. Add additional 2-4 C water if needed.

This soup could be halved, though I’d keep the wine at ½ cup.

(While I haven’t made this as a vegetarian dish, it should be able to be made with water rather than stock and no bacon. I would increase the salt, pepper and bay leaves (to 3) and substitute olive oil to sauté vegetables in.)