Lentil Soup with Smoked Bacon

Tender green lentils in a short broth thickened by natural starch. The bacon adds crunch and a smoky note that balances with a dash of vinegar at the end.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 447
• Protein: 27 g
• Carbs: 40 g
• Fat: 16 g

Ingredients

• 300 g Green lentil ( rinsed )
• 150 g Smoked lardons ( in sticks )
• 2 piece Carrot ( diced )
• 1 piece Yellow onion ( minced )
• 1 piece Leek ( white part only, diced )
• 30 g Minimum butter sweet
• 1.2 L Mineral water
• 2 piece Thyme ( sprigs )
• 1 piece Bay leaf ( leaf )
• 1 tbsp Red wine vinegar
• 1 pinch Gray sea salt
• 1 pinch Black peppercorns ( ground )
• 2 piece Chicken broth ( crumbled )

Instructions

1. Preparation of the garnish

   Cut the carrots and leek into small, even cubes. Finely chop the yellow onion so it melts during cooking.

2. Browning the bacon and vegetables

   In a pot, heat the butter. Add the bacon bits and brown them until crispy. Add the vegetables and onion, sauté without excessive browning for 5 minutes.

3. Cooking the lentils

   Pour the lentils into the pot. Add the mineral water and the crumbled chicken stock. Add the thyme and bay leaf. Bring to a boil, then lower the heat to maintain a constant simmer. Partially cover.

4. Binding and seasoning

   When the lentils mash easily under the pressure of a spoon, remove the herbs. Season with grey sea salt and pepper. Add the red wine vinegar to wake up the flavors. The broth should be creamy, not watery.

Chef's tips

• Never salt lentils at the start of cooking, it toughens their skin.
• If the soup is too thick the next day, loosen it with a bit of hot water.
• For a more intense taste, use duck fat instead of butter.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Flavors develop even more the next day.