Lentil Soup With Cauliflower And Bacon Vegetable Bean Soup Recipes

Ingredients

6 slice bacon

1 onion

1 c. lentils

2 tsp. salt

1/4 tsp. fresh ground black pepper

1 1/2 tsp. dried rosemary

1 bay leaf

9 c. water

1 small head cauliflower (about 1 1/2 pounds)

c. chopped fresh parsley

Preparation

Step 1In a large pot, cook the bacon strips until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Discard all but 2 tablespoons of the bacon fat or, if there’s less than 2 tablespoons, add enough olive oil to make up the amount.Step 2Reduce the heat to moderately low. Add the onion to the pot and cook, stirring occasionally, until translucent, about 5 minutes.Step 3Add the lentils, salt, pepper, rosemary, bay leaf and water to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, for 15 minutes. Add the cauliflower florets and simmer, stirring occasionally, until the cauliflower and lentils are tender, about 15 minutes longer. Remove the bay leaf.Step 4Stir the parsley into the soup. Serve the soup topped with the bacon.Step 5Variation: Substitute broccoli florets for the cauliflower. Add them after the lentils have cooked for about twenty-five minutes and then simmer until the broccoli is tender, five to ten minutes longer.Step 6Wine Recommendation: Look to South Africa’s native pinotage grape for something a little unusual to accompany this savory soup. Pinotage produces supple, spicy red wines with a smoky tang and a delicious berry fruitiness.