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Hearty Lentil Soup with Smoky Bacon and Sweet Onions

February 3, 2011 by Mariel Goodson 13 Comments

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Mariel here. Have you accounted for all of your frostbitten fingers and toes? Broken a hip slip-sliding away on the sidewalk? Suffered through exploding tires after getting stuck in a mound of snow? Anybody else sick of winter yet? Over the past three weeks, I’ve basically been hibernating, only leaving my apartment to walk the dogs and begrudgingly attend work events. Bloomie has taken an absolute beating in the press for his handling of the back-to-back snow-downs, but really, how can one solitary billionaire go head-to-head with Mother Nature? When it snows in the city, it just plain sucks. SO, on that uplifting note, I share with you a recipe that’ll take the chill out of winter and the rumble out of your exercise-starved stomach. I didn’t use fancy French lentils or even a decent cut of bacon. This soup is about as basic as it comes – and I hesitate to even call it soup because the lentils take over. But it’s hearty and warm, salty and savory, and the flavors intensify with every reheating. Growing up, my mother always served us lentil soup on the nastiest, coldest, snowiest winter nights so for me, this dish represents a little slice of childhood. It’s comfort food – but not bad-for-you comfort food – which makes it all the more comforting. And let me tell you, it beats the pants off the canned stuff. No offense Progresso. PS: Every time I now use bay leaves, I think about High Plains Drifter‘s hilarious diatribe against these seemingly useless herbs. Read it, if you’re looking for a laugh.

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Hearty Lentil Soup with Smoky Bacon and Sweet Onions Makes about 6 entree-size servings

Note regarding reheating: Any leftover lentils will absorb more broth overnight, so upon reheating, add a few tablespoons of broth to create a soupier consistency, if desired. Ingredients: 2 cups dry lentils, rinsed thoroughly – $1.89 5 cups low-sodium chicken broth (or vegetable broth) – stock 2 cups water – stock 1 large Vidalia onion, chopped finely – $0.89 5 pieces of bacon (or turkey bacon), crumbled – $3.49 3 cloves garlic, minced – stock ½-cup freshly-grated parmesan – $3.99 ½-cup green onions, chopped – $0.75 2 bay leaves – stock Freshly ground salt and pepper – stock Grand total assuming well-stocked kitchen: $11.01 Cost per serving: $1.83 Directions: 1. In a large stock pot, fry the bacon until very crispy. Remove with a slotted spoon, crumble, and set aside. In the same stock pot, saute the Vidalia onion and garlic in the bacon drippings over high heat until the onions are = very soft and they start to caramelize. This takes about 12 minutes. Stir very frequently to prevent burning. 2. Add the broth, water, parmesan, bay leaves, lentils and crumbled bacon to the stock pot. Bring to a gentle boil over high heat, cover, reduce heat and simmer on medium-low for about 2 hours or until the lentils are tender. Be sure to taste-test the broth intermittently and season with salt & pepper. Add a ¼-cup of water, as needed, if the lentils absorb too much broth. 3. Once the lentils are tender, ladle the soup into bowls and garnish with chopped green onions. Serve hot.

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Filed Under: Recipe Index, Recipes Under $20, Soups, Stews & Chilis, Super Sundays Tagged With: cooking, food, recipes, Recipes Under $20, Soups, Stews & Chilis, winter

About Mariel Goodson

The daughter in this mother-daughter duo, Mariel is the co-founder of Brass Hill Design and a former magazine writer who has contributed to Martha Stewart Living, Better Homes & Gardens, SELF, Redbook and Good Housekeeping, among many others.

Comments

  1. Calogero Mira says

    February 3, 2011 at 11:42 am

    Thanks 4 this lentil soup.

    http://calogeromira.wordpress.com

    http://calogeromirafoodand.wordpress.com

    Reply
  2. Jeanette says

    February 3, 2011 at 4:41 pm

    I love lentils and turkey bacon is a nice healthier option.

    Reply
  3. High Plains Drifters says

    February 3, 2011 at 5:06 pm

    Bacon and caramelized onions … I’d buy bacon and caramelized onion ice cream, which I’m sure if available somewhere. Cheers!

    Reply
    • feastonthecheap says

      February 3, 2011 at 6:39 pm

      Add a ribbon of chocolate and I’m sold

      Reply
  4. thecompletecookbook says

    February 4, 2011 at 5:51 am

    I cannot grasp the concept of such cold that you speak of – our winters don’t come close – thankfully, 🙂 however it would be fabulous to see snow.
    Your lentil soup sounds ever so moreish and anticipate I will be making it pretty soon.
    🙂 Mandy

    Reply
  5. UrMomCooks says

    February 4, 2011 at 10:27 pm

    Awesome winter soup! I also seem to save lentil soup for the coldest of nights… (Love your mother-daughter theme…obviously…)

    Reply
  6. Rhonda says

    February 4, 2011 at 10:46 pm

    Lentils are so unappreciated, their cheap and delicious, thanks for the awesome and tempting recipe.

    Reply
  7. Sommer J says

    February 7, 2011 at 2:49 pm

    This looks gorgeous. We love lentils and bacon! Definitely a deal 🙂

    Reply
  8. Julie M. says

    February 7, 2011 at 8:18 pm

    This is one delicious looking soup! I love bacon in just about anything. It adds such a savory flavor. Beautiful snap of a perfect wintertime meal.

    Reply
  9. fooddreamer says

    February 8, 2011 at 6:24 am

    This weather is truly miserable, but your soup would be so perfect to warm up with!

    Reply

Trackbacks

  1. Tweets that mention Hearty Lentil Soup with Smoky Bacon and Sweet Onions « Feast on the Cheap -- Topsy.com says:
    February 3, 2011 at 11:09 am

    […] This post was mentioned on Twitter by Michelle Safirstein, Mary Anne and Mariel. Mary Anne and Mariel said: A homemade way to beat back the windchill…Hearty Lentil Soup with Smoky Bacon and Sweet Onions: http://t.co/ySWLsIK […]

    Reply
  2. The recipe of soups, Irish barley broth and a Mediterranean almond salad « Calogero Mira, Food and Recipes says:
    February 19, 2011 at 7:24 am

    […] recipe of lentil soup with bacon and […]

    Reply
  3. Quick Lentil and Sweet Potato Stew with Chicken Sausage says:
    March 4, 2014 at 10:13 am

    […] stew was divined during one of our wicked-weather weekends and while you may associate lentils with soup, the sweet potatoes thickened the pot and created what is really a quick-cooking stew. And I’m […]

    Reply

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