Kale, Lentil, and Bacon Soup

By Anna May
September 24, 2013
15 Comments


Author Notes: A super cozy, warming yet fresh and healthy soup, if ever there was one. Earthy lentils, verdant, good-for-you kale, and a little salty hit of bacon -- so good. As ever, I feel a splash of dry sherry enhances a vegetable-based soup, but it is up to you. This depends on using some good stock; I don't always make my own, but ensure I buy a quality one. I used chicken stock for this, but you could use a vegetarian stock and omit the bacon to make this vegan.Anna May

Food52 Review: This soup may be short on ingredients, but it is NOT short on flavor! I was tempted to add a little of this and a little of that, but it's really not necessary -- the soup stands on its own. I used homemade chicken broth and included the optional dry sherry, which I recommend. The only change I made was in the cooking method to cut down on the fat. I baked the bacon and then used 1 tablespoon of the rendered grease to cook the onions, added them in, then proceeded with the recipe. Soup to soothe the tummy and soul!anotherfoodieblogger

Serves: 2, generously

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 splash dry sherry (optional)
  • 1 liter stock (chicken or vegetable; see above)
  • 100 grams kale, chopped
  • 1 sprig thyme, leaves picked
  • 4 rashers streaky bacon, chopped
  • 100 grams Le Puy green lentils
  1. Sauté the bacon and onion in the oil until soft. Add the lentils, give them a good stir, then pour in the sherry. Let it sizzle briefly, then pour in the stock and cook until the lentils are done.
  2. Stir in the kale and thyme leaves and cook for a minute or two, or until the kale is just wilted. Serve with crusty bread.

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Reviews (15) Questions (0)

15 Comments

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.
 
Author Comment
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!
 
Author Comment
Anna M. January 28, 2015
Thanks!