One of my favorite ways to welcome the fall season is by making soup. I have already put our Dutch oven and Crock Pot to good use, and made several different soups and stews.
Most recently, we enjoyed this lentil and bacon soup.
Let’s be honest. Lentils are not very glamorous. But paired with a good dose of bacon, lentils are elevated to new heights with this soup. That just goes to prove how fantastic bacon is, and the primary reason why I probably will never become a vegetarian.
The soup also packs a nutritional punch, with all the hearty vegetables. After about 40 minutes of simmering, this soup was a filling and nourishing meal (even enjoyed by my picky eater 2-year-old!).
Hearty Lentil & Bacon Soup
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
6 slices bacon, chopped
4 teaspoons minced garlic
10 cups (or more) canned low-salt chicken broth
3 cups dried lentils
2 large fresh thyme sprigs, chopped
1 bay leaf
Heat a Dutch oven (or large pot) to medium-high heat. Stir in bacon until it browns. Add onion, celery, carrot and garlic. Stir for 2 minutes. Reduce heat to medium-low; cover and cook until vegetables are tender, about 7 minutes. Uncover; add 7 cups broth, lentils, thyme and bay leaf and bring to boil. Reduce heat and simmer uncovered until lentils are tender, stirring occasionally, about 45 minutes. Discard bay leaf. Thin soup with more broth, if desired. Season soup to taste with salt and pepper. Serves 10-12.