Bacon Lentil Soup
This hearty lentil soup has bacon, carrots, bell pepper, onions, tomatoes, and swiss chard for a warm and filling cold weather soup
Equipment
- 1 cutting board
- 1 large pot
Ingredients
- 1 cup lentils your choice of color
- ¼ pound bacon cut into small ribbons
- 1 yellow bell pepper diced
- 1 white or yellow onion diced
- ¼ cup carrots (~2 carrots) diced
- 2 cups swiss chard or other leafy green roughly chopped
- 3 garlic cloves minced
- 32 oz vegetable broth
- 1 14.5 oz can of diced tomatoes
Spices
- 2 tsp ground cumin
- ½ tsp curry powder
- ½ tsp dried thyme
- ¼ tsp ground black pepper
- ¼ tsp salt
- ¼ tsp cayenne optional
Instructions
- Prepare raw vegetables. Dice vegetable ( onion, bell pepper, carrots), roughly chop swiss chard, and mince garlic cloves.
- Start by adding the bacon pieces to a large pot and cook for 5-7 minutes. No need to add olive oil because the bacon will release fat.
- Add diced vegetables (onion, bell pepper, and carrots) to the pot and cook down until onion is translucent about 8-10 minutes.
- Add minced garlic and stir for about 30 seconds until fragrant.
- Once you smell the garlic, add a can of diced tomatoes, all the spices, and lentils.
- Add the vegetable broth, bring to a boil and then reduce heat to a light simmer. Simmer for 45 minutes.
- Add swiss chard and simmer for another 15 minutes.
- y ya esta! Enjoy!