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| Lentil Soup with turkey bacon |
Ingredients:
- Slices of turkey bacon, or thinly sliced smoked turkey sausage
- 2 Tbs olive oil
- 1 large onion, diced
- 2-3 carrots, peeled, diced
- 2 stalks celery, diced
- 2-3 cloves garlic, minced
- 3/4 tsp. cumin powder
- 3/4 tsp. ground coriander
- 1/2 tsp turmeric powder
- 1lb bag of lentils, rinsed
- 1 can crushed tomatoes
- 2 quarts of chicken broth, or vegetable broth (I used one of each)
- 1 bunch kale, stems removed, chopped (about 4 cups)
- salt & pepper to taste (a dash of red pepper flakes when serving is nice too
Directions:
In your soup pot or dutch oven, cook your bacon or sausage with a Tbsp of olive oil for a couple of minutes. As it starts to brown, add remaining oil and onion, carrots, celery and salt & pepper. Sauté over medium high heat for a 5-6 minutes to soften veggies. Turn down heat if they start to brown to soon. Next add the garlic, cumin, coriander and turmeric, cooking another 2-3 minutes stirring to blend.
Add lentils, tomatoes, broth and a pinch of salt and pepper to taste. Increase heat bringing soup to a boil.
While soup is heating up, chop the kale and add to the pot. Once boiling, cover and reduce heat to simmer for 30-40 minutes.
The soup is now ready to serve this way, but to make a thicker broth, I use an immersion blender for a few pulses in the pot and stir to mix. If you don't have an immersion blender, remove a cup to cup and a half to a blender and puree. return to the pot and stir.
* Not everyone in the house likes the same level of "heat". I add a few shakes of red pepper flakes and a teaspoon of sour cream to my bowl.
Enjoy!
