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Bohemian Soupsody: Smoky Lentil Soup with Bacon from Williams Sonoma

Soup #2 is a Smoky Lentil Soup with Bacon. It is smoky, thick and topped with bacon and sour cream. It would go very well with a gourmet grilled cheese, made with smoked gouda and high-quality crusty bread.

The original recipe is from Williams Sonoma. It seems like a recipe promoting a fancy kitchen device, in this case, the Cuisinart soup maker and blender set. I wonder…does a “Soup Maker” make the soup for you. No?!? Oh well. I’ve updated the recipe for those of us who don’t own one.

My preschoolers LOVED this soup. To serve it to the little ones, I tore up some crusty bread in a bowl and ladled the soup on the bread. They ate it up!

Smoky Lentil Soup with Bacon

(modified from Williams Sonoma)

Ingredients

  • 3 thick-cut bacon slices (I used turkey bacon)
  • 2 Tbs. olive oil
  • 1 small yellow onion, diced
  • 1 carrot, peeled and cut into 1/4-inch dice (I added more)
  • 1 celery stalk, cut into 1/4-inch dice
  • 1 tsp. minced garlic
  • 1 Tbs. tomato paste
  • 1 tsp. smoked paprika
  • 1/4 cup canned diced tomatoes, drained (I used 15 oz can of diced tomatoes)
  • 3/4 cup red lentils, picked over and rinsed
  • 4 cups chicken broth
  • Kosher salt and freshly ground pepper, to taste
  • Sour cream for garnish

Directions

Cook the bacon and cook until crisp, 5 to 6 minutes. Drain on paper towels. Chop the bacon coarsely and reserve for later. (You could reserve a tad of the bacon drippings and use it in lieu of olive oil on the next step for added taste. Use olive oil if you want a healthier soup.)

In a stockpot, warm the olive oil over medium-low to medium heat. Add the onion, carrot, celery, garlic, tomato paste and paprika. Cover and cook until the vegetables just start to soften, opening the lid occasionally to stir, 10-15 minutes. Add the tomatoes, lentils and broth. Cover and simmer until the lentils are tender, 35 to 40 minutes. Lightly puree some of the soup mixture (using a blender or immersion blender). Season with salt and pepper as needed. Garnish with sour cream and the bacon. Serve.

© Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.

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Comments
2 Responses to “Bohemian Soupsody: Smoky Lentil Soup with Bacon from Williams Sonoma”
  1. virginia johnson says:

    Great recipe !!! No potatoes and no flour for thickener, good for a borderline diabetic. I used bacon and sour cream, since I’m a skinny diabetic.

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  • KrausnicKitchen Copyright Notice

    © Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.
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