Tuesday, 23 February 2016

Homemade Lentil Soup with Smoked Bacon (also in vegan version)




We are a family of soup eaters. Even in the summer my kids demand soup. The longest we ever went without was perhaps two weeks. And that was during a heat wave. We have our favorites so it seems to me like I keep making the same couple of soups over and over. 
Well this is one of those that only gets made in the winter, and no matter how big a batch I make it never seems enough.

I have altered this recipe a bit so it can easily be prepared as a vegan dish. The choice is yours.


Lentil Soup with Smoked Bacon
 Prep time 10 min Cooking time 60 min Servings 8

1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 tblsp. Olive oil
3 cloves of garlic
1 tsp. of Himalayan salt
6 cups of water (if you are cooking with bacon) or 4 cups vegetable broth and 2 cups water or 4 cups of water (you do not want your soup watery!)
6 thick slices (about 0.5 cm or 1/4” thick) of smoked bacon Or 1 cube of organic vegetable stock
1 tsp. marjoram
1 cup of picked, rinsed split lentils (yellow, green, mixed – your choice)
Salt and pepper to taste

Heat oil in a heavy bottomed saucepan. Add onions, carrots and celery. Cook on medium heat for 5-8 minutes until onion is translucent. Stir occasionally. Add garlic. Cook for 2 minutes. Add salt and marjoram. Stir. Add water.


Bring to boil. Add lentils. Turn heat down to medium-low. Simmer for 40 min. Cooking times will vary depending on pea size.
Put bacon in the soup about 15 min after the peas.

I like to use mixed lentils

When the soup is ready take the bacon out and slice thinly. Use for garnish.


Anyone else shares the soup love?


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