Filling. Ultra satisfying. And full of flavor.
This is Filling Bacon and Lentil Soup is a top favorite in my family.
As winter continues for the 5 month in a row, I find myself struggling to keep myself going. White on white, on white on white gets to be overwhelming. My Rocky Mountains are covered in a constant thick white blanket of snow. Snow packed ground, snow covered mountains, snow-dropping clouds, and snow blowing from roof tops. My white world catches me surrounding my home, family, and meals with color, flavor, and variation. This Bacon and Lentil Soup is just the right mix of the vibrance I need to add to my day.
Honey cured bacon is sometimes difficult to find, but is a great strategy for adding fat, protein, and most encouragingly flavor into a SIBO soup. In the first two months of treatment, lentils can be a bit more tricky to digest for a many SIBO patients, but once your body is on track towards healing (or if you just need a bit of break from steaks and meat) adding small amounts of lentils can boost flavor and diversity.
This recipe is perfect for a long winter day!
Bacon and Lentil Soup
Ingredients
- 1 1/2 cups chopped leek (green part only)
- 3/4 lbs bacon (honey cured)
- 1 1/2 cups diced carrots
- 1 large handful chopped fresh parsley
- 1 small handful thyme leaves and twigs
- 1 cup dried brown lentils
- 3 cups chopped purple kale
- 6-8 cups broth of choice (I like marrow bone broth)
- 1 tsp olive oil extra virgin
- dash salt if desired
Instructions
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Chop the bacon into small, bite-sized pieces.
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Place the bacon into a soup pot. Add the olive oil. (Depending on the fat content of the bacon, you may not need the olive oil.
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Place the pot over medium high heat to get it cooking. Stir often.
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After 2-3 minutes or when your bacon seems about halfway cooked, add the chopped leek, carrots, parsley, and chopped kale and turn the heat down to medium.
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Let cook for another 3-8 minutes until the bacon is to your liking and the kale has wilted.
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Tie the bundle of thyme together with cooking-safe twine.
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Add the lentils, thyme and 6 cups of broth.
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Adjusting the heat as necessary, bring to a gentle simmer and let cook for 15-20 minutes or until the lentils are soft.
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Remove the bundle of thyme.
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Add the remaining broth if desired and add any additional salt if necessary.
Recipe Notes
Serve with crunchy kale chips and cheese slices of your favorite tolerated aged cheese.
Makes about 4-6 servings.