French Pyrenees Lentil Soup
Submitted By: Taz
Ingredients:
2 Cups Lentilles du Puy (can substitute common green lentils) – picked and rinsed
7 Cups Chicken Broth (can substitute plain water or vegetable stock)*
1 - 14.5 oz can Diced Tomatoes
2 Large Celery stalks - medium diced
2 Carrots - medium diced
1 Medium Onion – small diced
2 - 4 Cloves Fresh Garlic - minced
1 Bunch Fresh Spinach (apx 10 oz) - rinsed and rough chopped
4 - 5 Strips Bacon - finely chopped*
2 Tbs Olive Oil
2 Tbs Red Wine Vinegar (can substitute cider vinegar)
2 Bay Leaves
1 tsp Dried Thyme
½ tsp Dried Oregano
½ tsp Dried Basil
Kosher Salt to taste
Fresh Ground Black Pepper to taste
Preparation:
- Place a 6 - 8 quart stock pot over medium heat
- Fry bacon until fat is rendered and crispy (apx 4-5 minutes)
- Add olive oil, onion, and celery - Sauté until onions are soft and translucent (apx 5 minutes)
- Add carrot and garlic - Continue to sauté for 1 minute
- Add bay leaves, thyme, oregano, and basil - Continue to sauté for 2 minutes
- Add tomatoes along with their juice, chicken broth, lentils, and salt and pepper to taste
- Bring to a boil - Reduce heat to low, loosely cover, and allow to simmer until lentils are tender (apx 40 minutes - 1 hour)
- Remove 2-3 cups of soup to a small container** - Add vinegar and using an immersion blender purée until smooth – Return to pot
- Add spinach and allow to simmer for an additional 5-10 minutes
- Adjust seasoning, remove bay leaves, and serve
* Use plain water or vegetable stock and leave out the bacon (Skip step 2) to make this a vegan friendly soup
** Transfer to a blender (in batches if necessary) as alternative
