French Lentil Soup
Yield: 4
This is perfect for a hearty soup on a cold day. This was inspired after a trip to Paris. We visited in December and the weather was cold, damp, and perfect for delicious flavorful soups.
It is very easy to modify this recipe for a vegetarian. Just omit the bacon.
Ingredients
- 3 slices of bacon
- 1 Tbsp olive oil
- 1 large onion, finely chopped
- 2 stalks of celery, finely chopped
- 3 carrots, not peeled but diced
- 4 cloves of garlic, crushed
- 1 tomato, diced
- 1/2 cup lentils
- 6 cups of vegetable broth
- 3 bay leaves
- 2 tsp salt
- 2 tsp herb d’province
- 1 tbsp of parsley for garnish
Instructions
- Slice bacon and brown in dutch oven
- Add olive oil, garlic, onions, carrots, celery and brown
- Add broth, tomato, and lentils
- Cook for 40 minutes on medium heat
- Use an immersion blender for a few seconds. Make the broth a little thicker with some lentils still intact.
- Add parsley
Calories
162.12Fat (grams)
7.26Sat. Fat (grams)
1.74Carbs (grams)
18.32Fiber (grams)
5.00Net carbs
13.32Sugar (grams)
6.18Protein (grams)
7.30Sodium (milligrams)
2354.18Cholesterol (grams)
8.54
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