Ingredients: |
Ingredients: 6-10 slices of bacon (turkey or pork), finely chopped
1 tbsp olive oil
1 large yellow onion, 1/2 finely chopped
1 green bell pepper, finely chopped
2 medium tomatoes, diced or 1/2 can of tomato sauce
1 garlic clove
6 cups of chicken/beef broth, home made or best quality such as Swanson
1 1 lb pkg lentils
1 bay leave
salt (if needed at the end)
ground black pepper
1 tbsp.of chopped queso fresco. Jack Cheese or cream , for garnish (optional)
|
Directions: |
Directions:Place the 6 cups of broth to boil add a bay leave, a garlic clove and 1/2 onion
Clean the lentils, removing any foreign material in the same way as with the beans. Place the lentils in a colander and rinse well under running water. Drain well and add them to the broth
In another saucepan fry the bacon over medium heat until cooked drain all the grease and add the chopped onion/bell pepper and fry, stirring frequently, until it becomes transparent. Add tomatoes and continue frying a little more.
Add this slowly to our lentil pot.
At the boiling point, lower the heat slightly so that the soup boil avoiding a splatter. Allow to cook for about 45min to an hour, stirring occasionally to prevent sticking lentils. If you find it too thick, add a little water or hot broth.
Cooking time will vary depending on the initial state of lentils, Do not overcook.
Chop the queso fresco or Jack cheese in small cubes and add some to each bowl after serving the soup. You may use cream or sour cream if you like but is not required.
If you have some left over soup, do not discard! Keep it covered in the refrigerator, it is very tasty reheated next day.
TIP: You may use Knorr any flavor Bouillon (chicken, beef or chicken with tomato flavor) to make the broth. |
This recipe for Lentil Soup with Bacon is from