Active Time: 20 MinsTotal Time1 Hour
Yield: Serves 6
We spiced up plain-Jane lentil soup with the addition of tender sweet potato chunks, fire-roasted tomatoes, and bacon. This rich, comforting, smoky soup is perfect if you are planning a tailgate event or weekend party because it can be prepared up to three days in advance and stored in the refrigerator. It tastes even better when the flavors have had a chance to marry.
- 8thick-cut bacon slices, cut into 1/2-inch pieces
- 1medium-size yellow onion, chopped (1 1/2 cups)
- 2celery stalks, finely chopped (1/2 cup)
- 3large garlic cloves, minced (1 1/2 Tbsp.)
- 1 teaspoon ground cumin
- 1large sweet potato, peeled and chopped into 3/4-inch cubes (3 cups)
- 1 1/2 cups dried brown lentils
- 8 cups lower-sodium chicken broth
- 1(14.5-oz.) can fire-roasted diced tomatoes, undrained
- 2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- Chopped fresh flat-leaf parsley
How to Make It
Cook bacon pieces in a large Dutch oven over medium-high, stirring often, until crisp, about 10 minutes. Drain on paper towels, and set aside. Remove and discard all but 2 Tbsp. drippings from Dutch oven.
Add onion, celery, and garlic to Dutch oven. Cook over medium-high, stirring often, until softened, about 5 minutes. Add cumin, and cook, stirring constantly, until toasted, about 1 minute. Stir in sweet potato, lentils, broth, tomatoes, salt, and pepper. Bring to a boil over medium-high. Reduce heat to medium-low; simmer until lentils are tender, 45 to 50 minutes. Spoon soup evenly into 6 bowls. Top with reserved bacon pieces, and sprinkle with parsley.
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