Red Lentil Soup With Bacon

I found this recipe in a renters magazine a few months ago & decided to try it out on a nice cool day. It hit the spot!


Red Lentil Soup with Bacon

Ingredients:
5 slices bacon, cut into 1/4 inch
2 cloves garlic, finely chopped
1 medium onion, finely chopped
4 medium carrots, cut into 1/4 inch
1 1/2 cup red lentils
1 tsp ground cumin
2 1/2 tbsp tomato paste
4 cups chicken or vegetable stock
1/2 cup white wine
1/2 cup water
**I also added a good amount of tabasco sauce to give it a little kick :)

plain yogurt
fresh sprigs of basil (i didn't have any, so you can do without!)

Directions:
In a large saucepan over medium-high heat, cook the bacon until crisp about 3 minutes. Transfer the bacon to a piece of paper towel & set aside. Keep 1 tbsp bacon dripping ins the pan.
Add the garlic, onion & carrots to saucepan. Cook vegetables over medium heat until tender, about 5 minutes.
Add the lentils, cumin, tomato paste, chicken stock, wine & water, stir to combine. Simmer until the lentils are cooked and falling apart, about 25-30 minutes. The soup is fairly thick, so if you prefer it thinner just add more stock or water.

Puree the soup in a blender. Reheat if necessary.

To serve, divide the soup among warmed soup bowls, garnish with a dollop of yogurt  & the reserved bacon (crumbled).

Enjoy!