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Lentil, Kale, and Bacon Soup
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Lentil, Kale, and Bacon Soup

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 8
Author Pam - For the Love of Cooking

Equipment

  • Large Dutch oven
  • Immersion Blender

Ingredients

  • 5 slices of bacon
  • 1 small yellow onion diced
  • 3 carrots diced
  • 2 stalks of celery diced
  • 4 cloves of garlic minced
  • 1 15-oz can of diced tomatoes
  • Sea salt and freshly cracked pepper to taste
  • ¾ tsp cumin
  • Pinch of crushed red pepper
  • 1 bay leaf
  • 7 cups of chicken broth
  • 3 cups of prepared lentils
  • 2-3 cups of kale chopped

Instructions

  • Cook the bacon in a large Dutch oven over medium heat. Once the bacon is cooked, remove it and place it on a paper towel.
  • Remove all but 1 tablespoon of bacon grease from the Dutch oven, then add the onion, carrots, and celery, and sauté for 2-3 minutes. Add the garlic and cook, stirring constantly, for 1 minute.
  • Add the tomatoes, sea salt, freshly cracked pepper, cumin, and crushed red pepper; stir and cook for 2-3 minutes.
  • Add the chicken broth, lentils, and bay leaf, stir, then cover and simmer for 1 hour.
  • Remove the bay leaf, then blend the soup for 30 seconds with an immersion blender, if desired.
  • Add the fresh chopped kale to the soup and simmer for 10 minutes.
  • Ladle into bowls and serve with the bacon bits sprinkled on top. Enjoy.