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Recipe Summary

prep:
40 mins
cook:
30 mins
total:
1 hr 10 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4-quart Dutch oven, cook bacon over medium heat, stirring until bacon is crisp. With a slotted spoon, transfer bacon to paper towels; set aside. Reserve bacon drippings in the pan.

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  • In the Dutch oven, cook onions in drippings until tender. Add carrots, celery, red sweet pepper, and garlic. Cook for 5 to 7 minutes or until vegetables are just tender.

  • Add chicken stock, lentils, water, bay leaves, cumin, and thyme. Bring to boiling over medium-high heat; reduce heat. Cover and simmer for 30 to 45 minutes or until soup is desired consistency, stirring occasionally. Add more stock, if you like.

  • Remove bay leaves and discard. Add reserved bacon to the soup. Season with freshly ground pepper, if you like. Makes 8 servings.

Nutrition Facts

323 calories; fat 6g; cholesterol 7mg; carbohydrates 47g; sodium 776mg.
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