Recipe: smoky bacon and lentil soup

SMOKY BACON AND GREEN LENTIL SOUP 

3 servings (easily doubled)

INGREDIENTS:

- 1/2 cup chopped bacon (about 3 slices) 

- 1 cup chopped onion

- 2 cloves chopped garlic

- 1/2 cup chopped mushrooms

- 1/2 chopped carrots

- 1/2 cup chopped celery

- 2 bay leaves

- 1/2 teaspoon each dried thyme, oregano, smoked paprika

- pinch of chilli flakes (optional)

- 1/2 cup dried green lentils, rinsed

- 3 cups stock (vegetable or chicken) 

- 1 cup diced tomatoes (canned or fresh)

- 1 tablespoon vinegar

- 1 cup water

- 1 cup chopped fresh spinach 

- ground black pepper and salt to taste

INSTRUCTIONS:

1. In a large pot, over medium-high heat, fry bacon until crispy.

2. To the bacon and grease that’s left in the pan, add the onion, garlic and mushrooms. Sauté for about 5 minutes. 

3. Stir in the carrots, celery and seasonings. Sauté for a couple of minutes. 

4. Add the rinsed lentils, stock, tomatoes, vinegar and water. 

5. Bring to a boil, reduce heat and simmer until lentils are tender, about 20 minutes. Remove bay leaves.

6. Stir in the chopped fresh spinach, taste, add salt and pepper as needed, serve. 

TIP: scissors work really well to chop raw bacon! 

NOTE: if you prefer, you can drain the bacon grease after frying the bacon and replace it with oil.