French Inspired Lentil Soup
Bacon is added to a traditional lentil soup recipe to add smoky warm flavor.
Equipment
- cutting board
- Chef's Knife
- dutch oven
Ingredients
- 1 Tbsp olive oil
- ¼ cup tempeh bacon chopped
- 1 large onion chopped
- 3 cloves garlic minced
- 1 Tbsp red wine vinegar
- 2 carrots chopped
- 2 celery stalks chopped
- 1 cup dried brown or green lentils rinsed and sorted
- 6 cups vegetable broth
- 2 red potatoes cut in ½ inch cubes
- 1 Tbsp fresh thyme leaves
- 1 bay leaf
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp smoked paprika
- salt and pepper to taste
Instructions
- In a stock pot over medium heat add the olive oil
- Once hot add tempeh bacon and cook for 3 minutes until crispy
- Add the onion and garlic and continue to cook for 5 - 6 minutes until onion is translucent
- Add the red wine vinegar and deglaze the pan
- Add carrot and celery and cook for 4 - 5 minutes until they soften
- Add lentils and stir to coat
- Add vegetable broth, potato, thyme, bay leaf, onion powder, garlic powder, and smoked paprika and bring to a boil
- Once boiling reduce heat to a simmer; cover and cook for about 30 minutes until the lentils are tender
- Discard bay leaf, season with salt and pepper to taste, and serve
Tried this recipe?Let us know how it was!