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
Test Kitchen Notes
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
dry sherry (optional)
stock (chicken or vegetable; see above)
thyme, leaves picked
rashers streaky bacon, chopped
Le Puy green lentils
In This Recipe
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.
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.