The former vegetarian in me hates to admit this, but the secret to really good lentil soup is bacon.
I’m sorry. Maybe the splash of balsamic helped too, but I’ve made lentil soup many times and it’s always been kind of bland, and the leftover bacon I had helped it. A lot.
There are no pictures because it’s dark and lentil soup was not exactly destined for magazine covers, you know what I’m saying?
Improvised Lentil Soup
In a stock pot, saute the following in olive oil:
- chopped onions
- minced garlic
- chopped carrots
- chopped potatoes
- chopped bacon (kind of optional)
- (and whatever else, like celery!)
When they are soft, add:
- 8 cups stock/water/some combination of the two
- 1-2 cups lentils
- if you only have 1 cup of lentils, try brown rice!
- herbs like thyme and oregano
Simmer until things are all good and soupy. At the end, don’t forget to add:
- salt and pepper
- a splash of balsamic vinegar
- and might I suggest, some chopped spinach or kale, whatever you have around.
[Adapted from The Joy Of Cooking]