This soup is super hearty and full of protein. Lentils are inexpensive and loaded with nutrients. They are a common ingredient in our home. Lentil soup can take on so many flavors; I love this one with a little smokey bacon flavor that is a hit with my boys! Anything bacon is a win with them.
6 strips bacon or bacon crumbles (can omit for vegetarian)
2 T. olive oil
1 large onion
3 medium carrots, cut into 1/4 inch half moons
3 cloves minced garlic
2 T. tomato paste
1 1 /2 cups dried brown or green lentils, rinsed and picked over
1/2 tsp. dried thyme
32 oz. chicken or vegetable broth
1 1/2 cups water
salt and pepper to taste
Kale, broccoli leaves, collards, etc.
In a large pot, add olive oil and heat on medium high heat. Add the carrots and onions and cook till softened. Stir in garlic and cook about 30 seconds longer. Add in tomato paste and stir to combine.
Add the lentils, thyme, broth and 1 1/2 cups water. Bring to a boil; reduce to a simmer. Cover and cook until the lentils are tender, about 30-45 minutes. Add in bacon and shredded greens and heat through until greens are wilted. Salt and pepper to taste. Add more water if it is too thick.
For the pressure cooker:
Saute the onions and carrots in the pressure cooker in some oil for a minute to release flavors. Add the remaining ingredients except for the bacon and greens. Pressure on high for 12 minutes. Release pressure and add more time if lentils are not tender. Add greens and bacon and Let simmer a couple minutes. Salt and Pepper to taste. Add more water if it is too thick.
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