Bacon, Mushroom, and Lentil Soup

Peppered bacon is sautéed with onion, celery, and mushrooms in large stockpot. Chicken broth, cold water, lentils, dried thyme, chopped fresh parsley, salt and pepper are stirred in and soup is simmered until lentils are soft and flavors have blended.

Ingredients -

1/2 pound Peppered Bacon, cut into 1/2-inch pieces
1 medium White or Yellow Onion, diced
2 Celery Stalks, diced
1-1/2 cup Button or Cremini Mushrooms, sliced
2 cups Chicken Stock or Broth
2 cups Cold Water
1/2 pound Lentils
1/2 teaspoon Dried Thyme
2 tablespoons chopped Parsley
Coarse Salt, to taste
Fresh Ground Black Pepper, to taste

Preparation:

1. Add bacon pieces to stockpot. Brown the bacon over medium heat.

2. Stir in the diced onion and diced celery. Cook cooking until vegetables are soft.

3. Stir in the sliced mushrooms and continue cooking 3 minutes.

4. Add chicken broth, cold water, lentils, dried thyme, chopped fresh parsley, salt and pepper.

5. Bring to a boil over high heat.

6. Reduce the heat to low and simmer 90 minutes.

7. Serve warm.

Lentil Soup Tip

Purchasing Lentils

Look for lentils with the pre-packaged rice and bean products. Lentils can be purchased pre-packaged in dried form, and in cans, precooked. Purchase lentils at supermarkets and specialty food stores.

Lentil Soup Tip

Store Bought Mushrooms

The mushrooms we purchase at the supermarket or specialty produce store are usually packaged relatively clean and should just need a light wiping off to use in recipes.

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