186. LENTIL SOUP with BACON and ASIAGO CHEESE

makes about 8 cups; serves 6 to 8


1 teaspoon vegetable oil
6 slices of bacon, cut into a small dice
1 medium onion, cut into a small dice
2 carrots, cut into a small dice
3 garlic cloves, finely chopped
2 cups kale, washed, tough stems removed, and cut or torn into 1-inch pieces
2 cups lentils, rinsed and picked over for stones
2 teaspoons herbes de Provence
4 cups chicken broth
1 tablespoon kosher salt
pinch of red pepper flakes
6 to 8 slices of Italian or French bread
4 to 6 oz. Asiago cheese, grated

Heat the vegetable oil in a soup pot over medium heat. Add the bacon and cook, stirring, until most of its fat has rendered, 5 to 7 minutes. Add the onion, carrots, garlic, and kale, and cook, stirring occasionally, until the onion is just tender, about 5 minutes. Add the lentils, herbes de Provence, 6 cups water, and the chicken broth. Raise the heat and bring to a boil. Reduce the heat to a simmer and cook until the lentils are tender, 35 to 50 minutes. Add the salt and the red pepper flakes.

When ready to serve, toast the bread under the broiler on both sides. Divide the Asiago cheese among the slices of toasted bread and broil briefly until the cheese is just melted. Top each bowl of soup with the bread and cheese.


courtesy of: Bistro Cooking At Home, by Gordon Hamersley. New York: Broadway Books, 2003, p. 55.