Leave your plain-Jane lentil soup recipe in the dust. We've spiced things up with sweet potatoes, fire-roasted tomatoes, and bacon.
Ingredients
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8 thick-cut bacon slices, cut into 1⁄2-inch pieces
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1 medium-size yellow onion, chopped (1 1⁄2 cups)
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2 celery stalks, finely chopped (1⁄2 cup)
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3 large garlic cloves, minced (1 1⁄2 Tbsp.)
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1 teaspoon ground cumin
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1 large sweet potato, peeled and chopped into 3⁄4-inch cubes (3 cups)
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1 1/2 cups dried brown lentils
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8 cups lower-sodium chicken broth
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1 (14.5-oz.) can fire-roasted diced tomatoes, undrained
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2 teaspoons kosher salt
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1/4 teaspoon black pepper
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Chopped fresh flat-leaf parsley
Description
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Cook bacon pieces in a large Dutch oven over medium-high, stirring often, until crisp, about 10 minutes. Drain on paper towels, and set aside. Remove and discard all but 2 Tbsp. drippings from Dutch oven.
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Add onion, celery, and garlic to Dutch oven. Cook over medium-high, stirring often, until softened, about 5 minutes. Add cumin, and cook, stirring constantly, until toasted, about 1 minute. Stir in sweet potato, lentils, broth, tomatoes, salt, and pepper. Bring to a boil over medium-high. Reduce heat to medium-low; simmer until lentils are tender, 45 to 50 minutes. Spoon soup evenly into 6 bowls. Top with reserved bacon pieces, and sprinkle with parsley.
