Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Red-Lentil Soup with Sage and Bacon 3.6 (115) 13 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: BEATRIZ DA COSTA Servings: 4 Red lentils, which actually have a deep-orange color, are rounder and smaller than the more common brown variety. Ingredients 5 slices (4 ounces) bacon, cut into ¼-inch dice 2 cloves garlic, finely chopped 1 medium onion, finely chopped 4 medium carrots, cut into ¼-inch dice 6 fresh sage leaves, minced, plus more for garnish 1 ½ cups red lentils 1 teaspoon ground cumin 5 cups homemade or low-sodium canned chicken stock Directions 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. Print