Red-Lentil Soup with Sage and Bacon Recipe By: Martha Stewart Published in: Everyday Food
Ingredients 5 slice bacon -- cut into 1/4-inch dice (4 oz.) 2 clove garlic -- finely chopped 1 med onion -- finely chopped 4 med carrots -- cut into 1/4-inch dice 6 fresh sage leaves -- minced, plus more for garnish 1 1/2 cup red lentils 1 teaspoon ground cumin 5 cup homemade or low-sodium canned chicken stock Instructions 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, and set aside. Discard all but 1 tablespoon bacon drippings from pan. Add the garlic, onion, and carrots to saucepan. Cook vegetable mixture over medium heat until tender, about 5 minutes. Add the minced sage, and cook 1 minute more. Add the lentils, cumin, and chicken stock; stir to combine. Simmer until lentils are cooked and falling apart, 20 to 25 minute s. To serve, divide the hot soup among four soup plates, and garnish with the reserved bacon and additional sage. Recipe Notes Red lentils, which actually have a deep-orange color, are rounder and smaller than the more common brown variety. Exported from A Cook's Books -- Recipe management for Macintosh _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
