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.
Martha Stewart Living
- 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.
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