Photo: Todd Coleman
This lentil soup is quite simple, with straightforward ingredients and seasonings. It's pleasingly thick and hearty. The rice adds to the substantial texture. If you're enthusiastic, as we are, about tossing crisp bacon pieces on top of the soup before you dig in, taste when you are adding any salt to the soup at the end; you'll want to see how salty, or not, the bacon and broth are.
Serves 6 to 8
IngredientsLook for the tiny Le Puy variety of lentils; they have a wonderful flavor. You can buy Le Puy lentils at specialty food stores, some supermarkets, and online.
Heat a large pot over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp, 4 to 5 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all but 2 teaspoons of the bacon fat from the pot, add the olive oil, onion, and carrots and cook over medium-high heat, stirring, until the vegetables soften, about 5 minutes.
Add the rice, garlic, and thyme and cook, stirring, until well combined, about 3 minutes. Add the wine, if using, and stir until it's almost evaporated, about 1 minute.
Add the tomatoes, chicken broth, lentils, and half of the bacon and stir to combine. Season with salt and pepper to taste.
Let the lentil mixture simmer, uncovered, over medium-low heat, stirring occasionally, until the lentils and the rice are tender, 20 to 30 minutes. Feel free to add more liquid if you like a thinner soup. Serve the soup in bowls with the rest of the bacon and a sprinkling of Parmesan, cheddar, or feta cheese on top, if desired.
From The Mom 100 (Workman) by Katie Workman.
Published on March 19, 2012