Brian in the Kitchen

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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

November 14 2018

Better With Bacon - Lunch - Lentil, Bacon and Bean Soup

    4 bacon strips, chopped
    6 medium carrots, chopped
    2 small onions, diced
    Olive oil, optional
    2 tablespoons tomato paste
    2 garlic cloves, minced
    1 teaspoon minced fresh thyme
    1/2 teaspoon pepper
    5 cups chicken stock
    1 cup dry white wine or additional chicken stock
    2 cans (15 to 16 ounces each) butter beans, rinsed and drained
    2 cans (15 ounces each) cooked lentils, rinsed and drained
    6 fresh thyme sprigs

In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir carrots and onions in bacon drippings, adding olive oil if necessary, until crisp-tender, 3-4 minutes. Add tomato paste, garlic, thyme and pepper; cook 1 minute longer.
    
Add stock and wine; increase heat to medium-high. Cook 2 minutes, stirring to loosen browned bits from pan. Stir in butter beans, lentils and bacon. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Uncover; continue simmering until vegetables are tender, 15-20 minutes. Serve with thyme sprigs.