Recipe | Red Lentil Soup

Servings: 4 hungry people

Ingredients:

4 slices bacon, cut into bite size pieces
1 onion, chopped
3 carrots, chopped
1 tbsp minced garlic
1 bay leaf
1 pint canned tomato sauce
2 tsp sugar
1 cup dry red lentils
1/3 cup white cooking wine
6 cups water
2 tbsp chicken better than bouillon
1 tbsp cornstarch
salt + pepper, to taste

Supplies:

Dutch oven with lid
Stirring tool
Measuring tools
Cutting board
Knife

Instructions:

Over medium heat, fry bacon in Dutch oven until crispy. Add onion and carrots. Cover for 5-10 minutes then add rest of ingredients except cornstarch. Stir to combine. Bring to a boil over medium-high heat while uncovered. Once boiling, reduce heat to medium-low and cover with lid. Stir occasionally until veggies and lentils are cooked, about 30 minutes. Lastly, mix in the cornstarch. Enjoy immediately with buttered corn muffins.

Tips:

If you have extra fried bacon laying around, you can garnish the finished soup with it. Who doesn't love extra bacon anyway?

Since we're on the topic of bacon, I'll tell you that the easiest way to cut up bacon is when it's still a little bit frozen.

Send me an email at ashley@strand.farm and let me know if you liked this recipe. I'd love to hear from you!