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Appetizer Savory  •  November 9, 2022

Lentil Soup

Lentil Soup
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Lentil Soup

Serves 4
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Course Appetizer
Servings 4 people

Equipment

  • Large pot
  • Slotted spoon

Ingredients
  

  • 1 Tbsp olive oil
  • 3 thick slices of bacon about 4 oz, cut into lardons
  • 8 oz shitake mushrooms stems removed and sliced
  • 2 large celery stalks diced
  • 2 large carrots peeled and diced
  • 1 large onion diced
  • 5 cloves of garlic minced
  • Kosher salt and black pepper to taste
  • 1 ½ tsp smoked paprika
  • 1 ½ tsp ground coriander
  • 2 Tbsp tomato paste
  • 1 cup french green lentils rinsed
  • 5 cups chicken stock
  • 2 bay leaves
  • 5 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • ⅓ cup chopped fresh parsley
  • ⅓ cup chopped fresh dill plus more for serving
  • 1 Tbsp red wine vinegar
  • EVOO for serving
  • Shaved parmsean cheese for serving

Instructions
 

  • In a large pot, add olive oil and bacon. Cook over medium heat until bacon is rendered and crisp.
  • Remove bacon with a slotted spoon and set aside.
  • Add in mushrooms and cook until tender and brown.
  • Add in celery, carrots, onion, and garlic. Season with salt and pepper to taste. Cook veggies until they just begin to soften, about 5 minutes.
  • Stir in smoked paprika, coriander, and tomato paste. Cook 2 minutes.
  • Add in lentils, chicken stock, bay leaves, thyme and rosemary (tied together with twine if you have it!). Bring to a boil and reduce to a simmer.
  • Cook on low for 40-50 minutes until lentils are tender. Keep an eye on it as this time may vary from lentil to lentil.
  • Turn off heat and stir in parsley, dill, and red wine vinegar.
  • Season to taste with salt and pepper.
  • Serve topped with more dill, a drizzle of EVOO, some of the reserved bacon, and shaved parmesan cheese.
Keyword Soup
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Tags

  • Soup

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