My mother has diabetes, so I often prepare this dish for her. I wanted a hearty soup that hits the spot on cold autumn nights, so I paired the lentils with turkey bacon and a handful of spices. —Nicole Hopping, Pinole, California.
Hearty Vegetable Lentil Soup
Ingredients
- 6 bacon strips, chopped
- 1 pound red potatoes (about 3 medium), chopped
- 2 medium carrots, chopped
- 1 medium onion, chopped
- 6 garlic cloves, minced
- 3/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1-1/2 cups dried lentils, rinsed
- 4 cups chicken stock
Directions
- In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add potatoes, carrots and onion; cook and stir 6-8 minutes or until carrots and onion are tender. Add garlic and seasonings; cook 1 minute longer.
- Add lentils and stock; bring to a boil. Reduce heat; simmer, covered, 30-35 minutes or until lentils and potatoes are tender. Top each serving with bacon.
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