Make Ahead
Kale, Lentil, and Bacon Soup
Popular on Food52
15 Reviews
deanna1001
March 10, 2015
Very nice! Didn't have sherry but splashed some sherry vinegar in instead. Next day added in some leftover wild rice pilaf...lunch this week is all set! And delicious. Thanks.
Danielle
February 11, 2015
So lovely. I didn't have sherry on hand, so I used a bit of a sweet white wine vinegar to deglaze the pot instead. I had nearly 1.5 quarts of homemade vegetable stock so I threw it all in and added nearly a cup of lentils to soak up the extra liquid. It was delicious, although as soon as I took my first bite, I realized there was no salt and pepper in the recipe! So I did add those, as well as a splash of red wine vinegar before eating. Such a wonderfully healthy and filling meal.
Anna M.
January 26, 2015
I just double checked and the 100g I refer to in this recipe filled a half cup but a few more or less lentils wouldn't be a disaster!
ritagorra
January 23, 2015
I am unfamiliar with grams. I checked online and 100 grams convert to 1/2 cup and another site 3/4 cup. So I am not sure how much kale or lentils to use. I also went to 6 stores and no one had puy lentils. Oh yes, one did, but out of stock. I am making it anyway, and guessing on volume and using organic lentils.
AntoniaJames
January 23, 2015
2/3 cup = 100 grams of both puy and brown (standard grocery store) lentils. ;o)
ritagorra
January 23, 2015
Thanks, I used a good half cup. I just like to follow it exactly the first time. Thank you for sharing, I used black and regular organic. Both were fantastic. I tasted them 1/2 hour ago and I still have a happy tongue. Stop me from finishing both batches!!! (but the black are a tiny bit deeper flavored)
anotherfoodieblogger
January 17, 2015
Saving to make! I might test this if I can find the time. Congrats on the CP!
AntoniaJames
January 16, 2015
How much should the four rashers weigh? We have several thicknesses available here and, of course, length can vary, too. Thank you. ;o)
Anna M.
January 18, 2015
Thanks Antonia, I love a drop of dry sherry in soup! I use 4 fairly thin slices of streaky not back bacon and they weighed around 65g/2oz but of course you could use a little extra if you prefer.
AntoniaJames
January 16, 2015
You had me at "dry sherry." Sounds so delish, and perfect for this dreary, chilling-me-to-the-bones winter day. ;o)
Jennifer
March 7, 2014
I doubled the recipe and It was salty to the point of nearly being inedible. The problem may have been that I only had half the needed amount of broth and used bouillon for the other half.
Anna M.
March 14, 2014
Hi Jennifer, sorry to hear that but can't understand why. As long as the stock is diluted correctly according to the pack or not overly salty if fresh and as long as the soup isn't reduced for a long time there is no reason for this to happen. There is no added seasoning either and only a small amount of bacon so I really can't understand it. I hope you will try it again though.
Desert D.
September 27, 2013
Lentils aren't listed as an ingredient. How many do you use?
Anna M.
September 27, 2013
I'm so sorry - you are right, I don't know how that happened between me typing it up, checking it and pressing publish. I will sort it out but meanwhile it was 100g puy lentils and 4 rashers of bacon!
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