Red-Lentil Soup with Sage and Bacon
Red lentils, which actually have a deep-orange color, are rounder and smaller than the more common brown variety.
- Servings: 4
Photography: BEATRIZ DA COSTA
Source: Martha Stewart Living, February 1999
- 5 slices (4 ounces) bacon, cut into 1/4-inch dice
- 2 cloves garlic, finely chopped
- 1 medium onion, finely chopped
- 4 medium carrots, cut into 1/4-inch dice
- 6 fresh sage leaves, minced, plus more for garnish
- 1 1/2 cups red lentils
- 1 teaspoon ground cumin
- 5 cups homemade or low-sodium canned chicken stock
In a large saucepan over medium-high heat, cook the bacon until crisp, about 3 minutes. Transfer the bacon to a piece of paper towel, and set aside. Discard all but 1 tablespoon bacon drippings from pan.
Add the garlic, onion, and carrots to saucepan. Cook vegetable mixture over medium heat until tender, about 5 minutes. Add the minced sage, and cook 1 minute more.
Add the lentils, cumin, and chicken stock; stir to combine. Simmer until lentils are cooked and falling apart, 20 to 25 minutes.
To serve, divide the hot soup among four soup plates, and garnish with the reserved bacon and additional sage.