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Archive for October, 2014

RED LENTIL SOUP WITH TURKEY BACON

Thursday, October 9th, 2014

Now that summer is over, I would like to share a wonderful recipe that will get you through the winter months.

 

2  tablespoons extra-virgin olive oil

4 strips turkey bacon (cured without sugar), cut into small dice

1 large onion, chopped

3 cloves garlic, minced

8 cups water, divided

1 star anise

1 bay leaf

1 (10-ounce) green plantain, peeled

1 pound dried red lentils, picked over and rinsed

3 large carrots, coarsely chopped

1/2 teaspoon dried thyme leaves

21/2 teaspoons kosher salt, or to taste

1/4 teaspoon freshly ground black pepper

2 tablespoons freshly squeezed lemon juice

1.  Heat oil in a large pot; add bacon and sauté until nicely browned.  Add onion and garlic; cook until softened.  Add 4 cups water, star anise, and bay leaf; bring to a boil.  Reduce heat to medium low.  Cover and simmer 40 minutes.

2.  Cut plantain lengthwise into quarters.  Using a paring knife, remove the center band of  seeds. Cut into small cubes.  Set aside.

3.  Add the remaining water, plantain, lentils, carrots, thyme, salt, and pepper to soup; return to a boil.  Reduce heat to medium-low.  Cover and simmer 25 minutes.  Discard star anise and bay leaf. Remove from heat and stir in lemon juice.  Serve hot.

Yield:  About 10 cups

Source: Comfort Cooking Without Grains and Refined Sugars, p.29.