Lentil Soup with Smoked Bacon
Ingredients
- 300 gGreen lentil (rinsed)
- 150 gSmoked lardons (in sticks)
- 2 pcCarrot (diced)
- 1 pcYellow onion (minced)
- 1 pcLeek (white part only, diced)
- 30 gUnsalted butter
- 1.2 LMineral water
- 2 pcThyme (sprigs)
- 1 pcBay leaf (leaf)
- 1 tbspRed wine vinegar
- 1 pinchGray sea salt
- 1 pinchBlack peppercorns (ground)
- 2 pcChicken broth (crumbled)
Method
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.
- 1
Cut the carrots and leek into small, even cubes. Finely chop the yellow onion so it melts during cooking.
- 2
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Flavors develop even more the next day.
