A healthy gluten-free lentil and bacon soup. Lentils are great; filling, warming and also full of iron. By blitzing half of the soup it will be thick and creamy, but still have texture from the ...

Add the bacon pieces and cook for about 2 minutes ... As it cooks, stir the soup occasionally so the lentils don’t stick to the bottom of the pot. Season to taste with salt and pepper to taste ...

Lentil soup is a classic comfort food that is both ... The chef's version features crispy streaky bacon, thyme, parsley, and garlic, and is made with ingredients you may already have on hand.

Heat a splash of oil in a large saucepan. Cook the bacon, celery, soup mix (remove lentils and set aside for later) and garlic over a high heat until softened. Once the vegetables are soft ...

The spelt and lentil soup is ready to be enjoyed (18 ... For an even heartier version, try enriching it with crispy bacon ...

Crumbled bacon, cheeses, sliced olives or avocado ... Any of these garnishes will also work on a red lentil soup. Just choose the soup you love best, or at least the one you’ll love best for ...

Add bacon and cook until partially done ... Be sure to stir the soup regularly. When lentils are tender, remove soup from heat and cool for several minutes. In the jar of a blender, puree the ...

(However, they also play very well with bacon, ham, and sausage ... the second thing I learned to cook after lemon lentil spinach soup, at the knee of Madhur Jaffrey, one of my greatest early ...

"This soup is great for vegetarians if you omit the bacon." Rinse and pick over lentils for small stones; set aside. In a Dutch oven or large stockpot, heat olive oil over medium-high heat until ...

Add the sweet potato, garlic and lentils to the bacon and vegetables ... a stick-blender if preferred – or you can leave the soup as is. Serve. If you add cold stock rather than just-boiled ...

I love this elegant lentil soup for its many layers of flavor: the smokiness of the bacon, earthiness of the lentils, mild sweetness of the onions and carrots, and acidity of the tomatoes.