Lentils cooked in broth with carrots, onions and celery warms your insides when the weather is cold outside."Never tried lentil soup and made this recipe using regular broccoli, froze some for lunch later, glad I did because everyone in my family wolfed it down as fast as possible! Everyone at work loved it too!" - Sbunting66
Yield: 6 Ready in 50 minutes
favorite of 166 people 123 people want to try
Verified by stevemur
|4 thick slicesbacon; diced|
|1 largeOnion; chopped|
|2 mediumcarrots; peeled and sliced|
|3 stalks ofCelery; sliced|
|3 plum tomatoes; peeled and chopped|
|1 16-oz packagebrown lentils|
|3 teaspoonskosher salt; or to taste|
|0.5 teaspoonfreshly ground pepper|
|1 tablespoonfresh thyme leaves; chopped|
|3 bay leaves|
|8 cupshot chicken broth; (up to 10 cups)|
|1 bunchbroccoli rabe; chopped in 2 inch pieces|
|2 tablespoonsfresh lemon juice|
|3 tablespoonsextra virgin olive oil|
Lentil Soup Preparation
In 5-quart Dutch oven or large sauce pot over medium-high heat, fry bacon until lightly browned. Drain on paper towels and set aside.
To the pan drippings, add onion, carrots, celery and over medium heat, cook until onions are tender, about 8-10 minutes.
Add tomatoes, lentils, pepper, thyme, bay leaves, 8 cups hot broth, and 2 teaspoons salt.
Cover, bring to a boil, reduce heat to a simmer and cook 30 to 45 minutes or until lentils are tender. Discard the bay leaves before adding the broccoli rabe.
Add broccoli rabe and bacon the last 10-15 minutes of cooking time. Taste for salt and if needed, add the additional teaspoon. If the soup needs more liquid, add the additional 2 cups of broth.
Stir in the lemon juice and drizzle the olive oil on top before serving.
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