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Smoky Bacon and Green Lentil Winter Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 6 slices bacon, diced
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 1/2 cups green lentils, rinsed
  • 4 cups chicken broth
  • 1 teaspoon smoked paprika
  • 2 bay leaves
  • Salt and black pepper to taste
  • Chopped fresh parsley for serving

Instructions
 

  • Place the diced bacon in a large pot over medium heat. Cook until the fat renders and the pieces turn crisp, about 6 to 8 minutes. Remove the bacon with a slotted spoon and set it aside, leaving the fat in the pot.
  • Add the onion, carrots, and celery to the pot. Cook in the bacon fat for 5 minutes until the vegetables begin to soften.
  • Stir in the minced garlic and cook for 1 minute until fragrant.
  • Add the rinsed green lentils, chicken broth, smoked paprika, and bay leaves. Stir to combine.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 to 35 minutes until the lentils are tender.
  • Season with salt and black pepper to taste. Remove the bay leaves. Stir the cooked bacon back into the stew.
  • Ladle into bowls and top with chopped fresh parsley before serving.

Notes

Cook the bacon until quite crisp so it keeps some texture after simmering. If the stew thickens too much while sitting, stir in a splash of broth when reheating. Leftovers store well in the fridge for up to three days.
Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Knife