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I am craving some really healthy meals lately and soup seems like the ideal{and perfectly easy} way to add in those lighter-calorie meals into our weekly repertoire.   Now, I’m not exactly sure how this is going to go over when it’s presented to the littles at dinner tonight, but I’m willing to face some rejection on behalf of this soup recipe (I’ll report back).

Do you have some of these things in your pantry and refrigerator right now?  It’s pretty basic stuff, right?  By the way, you can make this a completely vegetarian option by substituting the chicken broth (or stock) for vegetable stock and omiting the bacon…but who wants to do that?

So, let’s get started.  First, you’ll need to chop 2-3 celery stalks and 2 carrots.

Next, mince 1 onion.  And,  if you have a Vidalia {or other sweet onion} or even a few shallots, those would work perfectly well.

Set aside your prepared vegetables and set a Dutch oven over medium heat.  When your pan is hot, add 1/2 tablespoon of olive oil and then when the oil is hot (but not smoking), add in the 3 slices of chopped bacon.  Cook for about 3 minutes.

Add the minced onion to the bacon and cook for 5 minutes or until the onion is translucent and soft.

While the onion is cooking, prepare the rosemary.  Mince 1 sprig of fresh rosemary (about 1 tbsp) and reserve 1 additional sprig to garnish the finished soup.  I have two sprigs in the photo, but that was just my way of making things look pretty.

This is what the onion-bacon mixture looks like after about 5 minutes.  Let’s press on.

Add the prepared vegetables, the 2 bay leaves and the minced fresh rosemary to the onion-bacon mixture in your Dutch oven.

Then, add the rinsed and drained green lentils to the Dutch oven and give it a stir to combine.  You’ll need 1 cup of green lentils to make this soup.

Finally, add 1 15-ounce can of chopped tomatoes and 1 1/2 quarts of chicken broth or stock.  Stir and then increase the heat to high and bring the soup to a boil for about 1 minute.  Reduce the heat to low and partially cover the Dutch oven with a lid.  Simmer for about 50-60 minutes or until the lentils are tender.  And, don’t forget to taste the soup and adjust the seasonings with salt and freshly ground black pepper. {I almost forgot to tell you that}.

I garnished a bowl of the soup with some additional rosemary.  Or, if you have kids that {in my son’s words} may freak out at seeing leaves on top of their soup just leave it out.


Lentil Soup with Rosemary


1 cup dried green lentils, rinsed and drained

1/2 tbsp olive oil

3 bacon slices, chopped

1 large onion, minced

2-3 celery stalks, chopped

2 carrots, chopped

1 sprig of fresh rosemary, minced

2 bay leaves

1 15-ounce can diced tomatoes

1 1/2 quarts chicken stock

Kosher salt and freshly ground black pepper

1 sprig of fresh rosemary (to use as garnish), optional


Heat the olive oil in a Dutch oven over medium heat and add bacon.  Cook for 3 minutes.  Add chopped onion and continue to cook for 5 minutes or until onion is translucent.  Add the celery, carrots, minced rosemary, bay leaves and lentils.  Stir to combine.  Add the chicken stock and tomatoes and bring to a boil.  Reduce the heat and loosely place lid over Dutch oven and simmer for 50-60 minutes or until lentils are tender.

Remove both bay leaves.  Add salt and black pepper.  Taste and adjust seasonings.  Sere with additional rosemary, if desired.

Yield: 4 servings


Hope everyone is having a great week!  Until next time…