Red Lentil Soup2014-11-25
- Servings : 8
- Cook Time : 1:05 h
- Ready In : 1:05 h
- 400g bacon
- 2 cups yellow onions, finely chopped
- 2 carrots, peeled and finely chopped
- 3 large garlic cloves, peeled and chopped
- 7 cups chicken stock or beef stock
- 1 tsp dried thyme
- 1⁄4 tsp celery seeds
- 2 bay leaves
- Salt and freshly ground pepper to taste
- 1 1⁄2 cups red lentils
Finely cube the bacon and sauteé in a soup pot over medium heat until crisp. Remove bacon with a slotted spoon and reserve.
Add onions, carrot, and garlic and sauté in the bacon fat over low heat, covered, until tender and golden, about 25 minutes.
Add the chicken or beef stock, thyme, celery seeds, bay leaves, a grinding of fresh pepper (no salt until later) and the lentils. Bring to a boil, reduce heat and cover. Simmer until lentils are very tender, about 40 minutes.
Discard bay leaves and puree half of the soup in a food processor fitted with a steel blade, or force through the medium disc of a food mill. Return pureed soup to the pot.
Taste and correct seasoning, adding salt if necessary. Stir in the reserved crisp bacon and simmer briefly before serving.