Dishin’ With Denise… Red Lentil Soup With Bacon

I’m Seeing Red! Red has become my new brown. These colorful quick cooking lentils have a mild and subtly sweet flavor. Red lentils are faster cooking than other varieties of legumes, and are the foundation of this hearty rustic soup. The red lentil cooks down to the texture and consistency of a pea soup. Makes a delicious light satisfying comfort soup for those cold nights ahead. A soup that is really quick cooking partly because of how red lentils are processed, de~husked and split before packaging. The color starts out pinkish but turns to a golden yellow as they melt down into a tasty soup. A great healthy meal after all the Holiday indulgence! 

Ingredients: (serves 4) 
3 T olive oil (more for drizzling)
1 large Vidalia onion, chopped
2 garlic cloves, minced
1 whole bay leaf
¼ t kosher salt, or more to taste
1 t fresh black pepper
Pinch of cayenne pepper to taste
1 large can (48 ounces) chicken or vegetable broth
4-6 slices of bacon diced
2 cup red lentils, rinsed and picked through
4 carrots, peeled and diced
4 celery stalks diced
3 T fresh chopped parsley 

In a large pot heat the oil over high heat, add onion and sauté until soft and golden. Add bacon until cooked. Add garlic for a 2 minute sauté. Stir and mix in spices. Add broth, lentils, carrots, celery and parsley. Partially cover pot and simmer on medium heat until lentils and vegetables are soft. (Approx. 30 minutes) Remove bay leaf. Taste for additional salt and pepper. Ladle into bowls with drizzled additional olive oil, fresh parsley, and a sprinkle of cayenne if desired. Dishin’ with Denise suggests: a glass of wine, some warm crusty bread, and a blazing fire! Xo enjoy!