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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Adapted from a recipe by Kerry Saretsky at Serious Eats. Ingredients:
2 slices thick cut bacon |
1 tablespoon butter |
1 medium carrot, finely diced |
1 large shallot, finely diced |
1 small celery rib, finely diced |
2 garlic cloves, crushed |
5 sprigs thyme |
3/4 cup french lentils, du puy |
3/4 cup regular lentils |
8 cups water (or a mixture of the two) or 8 cups vegetable stock (or a mixture of the two) |
Directions:
1. Cut bacon into matchstick pieces. Melt butter in a stockpot, then add bacon. Saute over medium heat 4-5 minutes until beginning to crisp.
2. Add carrots, shallot, celery and garlic, and saute 5 minutes.
3. Add thyme, lentils and liquid. Bring to a boil, reduce to a simmer, cover and simmer 35-45 minutes, until lentils are tender.
4. Remove garlic cloves and thyme stems. If desired, puree part of the soup with an immersion blender to thicken.
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