216. LENTIL SOUP with APPLE-SMOKED BACON

yields 4 servings


2 ounces small diced apple-smoked bacon
1 small carrot, diced (4 ounces)
1 small onion, diced (4 ounces)
1 stick celery, diced (2 ounces)
1 cup dried lentils
1 1/2 cups water
1 1/2 cups chicken stock
2 bay leaves
1/4 teaspoon crushed red pepper
3 springs fresh thyme
Salt, to taste

In a sauce pot on medium heat, saute the apple smoked bacon until crisp. Remove from pot. Saute the carrots, onion, and celery until soft. Add the lentils and mix together. Add the water and stock and bring to a boil. Reduce heat to a simmer. Add back the bacon, together with bay leaves, crushed red pepper, and thyme. Simmer until lentils are soft but still hold their shape. Pour through strainer and save liquid. Take half the lentil mixture and puree it. Add it back to the liquid lentil mixture. Season with salt and pepper.


courtesy of: The Victoria, a Country Inn & Restaurant, Anniston, Alabama