Since the weather has turned, I’ve been starting to make a big pot of soup on Mondays and then eating that for lunch during the week. This was one new I tried and it was super flavorful and pretty fast~I’ll certainly be making it again.
1 tbsp olive oil
4 slices bacon, chopped (you could use less if you think this is excessive…but why?)
1 medium onion, medium dice
2 carrots, medium dice
2 celery stalk, medium dice (the ribs, not the heads 🙂
1 tsp chopped fresh thyme
1 bay leaf
3 cups chicken or vegetable broth
2 cups water
6 oz fresh baby spinach
1/4 cup grated parmesan cheese
juice of one lemon
freshly ground black pepper to taste
Heat a medium dutch over medium heat and add oil to pan. Swirl to coat. Add bacon and cook for a minute or two, until it begins to brown.
Add onion, celery, carrot, thyme and bay leaf. Cook 8 minutes or until the vegetable are tender, stirring occasionally.
Add lentils, broth and water. Bring to a boil, reduce heat, cover and simmer for about 40 minutes, until the lentils are tender. The soup should be slightly thicker.
Remove from heat and remove the bay leaf. Put 2 cups of the lentil mixture in a blender, leaving as much bacon as possible in the remaining mixture. (I know this seems weird, but go with it. Trust me.) Place a clean kitchen on top to allow steam to escape and to avoid splatters, pulse until smooth.
Return pureed lentil mixture to soup. Add baby spinach, lemon juice, cheese and black pepper. Stir until the spinach wilts and serve immediately.