Bacon Veggie Lentil Soup
1/4 lb. Bacon, chopped
4 Cups Onion
1 Cup Chopped Celery
1 Cup Carrots
2 Garlic Cloves
4 Cups Broth
1 1/4 Cup Lentils
14 1/2 oz. diced tomatoes in juice
Balsamic vinegar (optional)
Oregano
Chopped parsley (optional)
In a large heavy saucepan over med. high heat cook bacon till crispy.
With a slotted spoon take out bacon pieces and let drain on paper towels.
Using a food processor pulse veggies till finely chopped (or chopped to your satisfaction)
Put veggies in saucepan with leftover bacon fat or olive oil (if your scared of the bacon fat :) Cook over med. heat with lid on for fifteen min.
Stirring occasionally -being careful not to burn veggies.
Add broth, lentils and tomatoes and bring to boil.
Reduce heat to med. -low, cover and simmer until lentils are tender -35 to 40 minutes.
Using an immersion blender bend for 30 seconds or so
(or use regular blender with two cups of soup and blend till smooth)
Return soup to pan (if using regular blender)
Thin soup with more broth if too thick.
Season with salt and pepper and some balsamic vinegar, if desired.
Stir in reserved bacon, and chopped parsley. Ladle soup into bowls.
ENJOY!
(The pictures of the finished soup didn't turn out, so use your imagination)
Baby fly
The potato bug auntie and little butterfly
