And it's all mine! You may think I'm being greedy, but my husband is terrified that one of these days I'm going to serve this soup to him. I'm not sure why lentils have such a bad reputation, but there it is. This is the soup I make all Fall and Winter, freezing it in individual portions and eating it for lunch at home or at work. Besides freezing well, the other great things about this soup are how easy it is to make and the fact that I ususally have all the ingredients on hand. Here they are.
Those are French Du Puy lentils which I've had since last year. All the stores around here are OUT of them right now. Why is that? Is there an embargo problem with French lentils?
This is the sauteed bacon with carrots and onion added. You could leave the bacon out and use olive oil for a vegetarian soup.
By the way, the recipe for this soup comes from The New Best Recipe by the Cook's Illustrated folks. They'll have my head if I give you the recipe, but if you search around a bit, you can find variations of it.
Here I've added garlic, bay, thyme, and tomatoes.
Now the lentils have been added. The secret to this recipe is sweating the lentils before adding the liquid; they stay firm that way.
I added liquid - wine, broth, and water and simmered. Here is the final product, part of the soup has been pureed in the blender to thicken it.
I guess it's not that pretty, but is sure smells and tastes good.
Have a nice weekend!