Description
I prefer nitrate free bacon (Applegate Farms is my favorite, but Hormel Naturals or Trader Joe’s uncured are also lovely). These brands are all gluten free, but if you use something else and need to be GF, do be sure to double-check your labels.
Ingredients
Scale
- 2–4 slices bacon, diced
- 1 onion, diced
- 4 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic
- 1 lb lentils (I bought brown lentils)
- 2 quarts vegetable broth*
- olive oil
- salt & pepper
Instructions
- In a large soup pot or Dutch oven, brown bacon. Drain fat as desired, but don’t scrub the pot. Add a small drizzle of olive oil to the pan and heat over medium heat. Add onion, carrot, and celery to the pan with a sprinkle of salt and pepper. Cook over medium heat until tender. Add garlic, and cook 1 minute longer. Add lentils and vegetable broth to the pot.
- Bring to a boil, then reduce heat to a simmer. Simmer soup 30 minutes-1 hour, or until lentils are tender (if your lentils are a bit older, you may need to simmer longer). Taste and add additional salt or pepper, as desired.
Notes
*If you’re GF, be positive you’re using GF broth. I like Pacific Foods brand, but Imagine Organic is also a safe choice. Naturally, homemade veggie broth should be completely safe.