Lentil and Bacon Soup
⏳ Time
1 hour 10 minutes
🥕 Ingredients
14
🍽️ Servings
4
Description
Lentil and Bacon Soup
Ingredients
- Spanish onions - 2 heads
- Carrot - 2 pieces
- Celery stalk - 2 stalks
- Bacon - 6 pieces
- Garlic - 2 cloves
- Olive Oil - 1 fl oz
- Dried Chili Pepper - 3 pieces
- Dried Chamomile - ½ teaspoon
- Lentils - 7.1 oz
- Canned Baby Beets - 14.1 oz
- Parsley - 5 sprigs
- Olive Oil - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Peel and finely chop the onion, carrot, and celery, then peel and finely chop the garlic. Finely chop the bacon.
Step 2
Heat some olive oil in a large skillet over medium heat, add the bacon, and slowly fry until the bacon starts to release its delicious fat and becomes crispy, then add the dried chili and thyme, onion, carrot, celery, and garlic.
Step 3
Cook on low heat covered for about 15 minutes or until all the vegetables are soft, then add the lentils and 1 liter of water.
Step 4
Bring to a boil and simmer until the lentils are soft.
Step 5
Add the beans without the liquid from the can, and if the soup is too thick, add a little more water. Bring to a boil again and cook for another 10 minutes, then taste and season with salt and black pepper.
Step 6
Meanwhile, finely chop the parsley.
Step 7
Ladle the soup into bowls and drizzle with extra virgin olive oil and sprinkle with finely chopped parsley. Serve with slices of bread for dipping.
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