What’s For Dinner? Lentil, Bacon and Vegetable Soup!

 

Yummy and nutritious!

 

This is one of my favorite soup recipes because really, what’s not to like about lentils, bacon and vegetables?  I am such a fan of lentils I am always on the lookout for a recipe that calls for them.  This soup is really easy and you can sneak in some extra vegetables for the kids!

 

 

 

I picked up a basket of fresh vegetables at our local farm stand and was inspired to make my favorite soup tonight.  If you like lentils and fresh vegetables I promise you will love this soup!  It is great anytime of year and even my picky eater (my husband) likes it! Enjoy!

 

 

Recipe:

1/3 yellow onion

4 medium sized carrots (peel them if needed)

6 celery sticks

2 garlic gloves

1/4 cup good olive oil (preferably cold pressed)

1/3 green cabbage

4 pieces (you can do more if you like) nitrate-free bacon

Trader Joes precooked Lentils

2 tsp of Italian spice mix

2 twigs of fresh thyme

1 tsp of sea salt and pepper as needed

I added in a little extra sea salt with some herbs called French Picnic from a company called Beautiful Briny Sea.   Love this salt and herb mix and use it in just about everything I cook these days!

 

Directions:

Saute the onions and garlic until slightly golden.  Bake the bacon on 350 degrees Fahrenheit until just browned – then add to onions and garlic mix.  Dice up the carrots, celery, cabbage (can be cut in small strips or diced) and add to onions, garlic and bacon.  Cook until just softened.  Add in rinsed lentils, 4 or 5 cups of water and a cup or two of either chicken broth or vegetable broth.  I use whatever I have on stock!  Add to mix and bring to a slight boil then turn down and simmer for about 20 minutes.

 

Add on some parmesan, maybe a fresh baguette and you are set!  A really easy and healthy meal that you can whip up pretty quickly!

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