Brian in the Kitchen Recipes
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.