Tuesday, February 4, 2014

Pureed Lentil Soup with Spinach and Bacon

Get the lentils started, then throw the rest of it together while they cook and it all comes together in about 30 minutes. I like this with the spinach, but it's also good without.

1 1/2 cups brown lentils
Chicken stock
Olive oil
2 medium-large onions, finely chopped
5-6 cloves garlic, minced
3-4 cups chopped tomatoes (canned, or thawed if frozen)
1 cup chopped cooked bacon
1/2 lb spinach, stemmed and chopped
1 Tbsp red wine vinegar
Salt and pepper to taste

Place the lentils and enough water to cover them by about one inch in a soup pot or Dutch oven. Bring to a boil, then reduce heat and simmer until tender.

While the lentils cook, heat a little olive oil in a skillet and saute the onions and garlic over medium-high heat for several minutes, until pleasantly browned. Add the onion mixture and the tomatoes to the lentils and continue to cook until the lentils are tender.

When the lentils are tender, puree the soup with an immersion blender (or do it in batches in a regular blender). Once pureed, stir in the bacon and spinach and cook until the spinach is wilted. Stir in the red wine vinegar and add salt and pepper to taste  Serve hot.

Serves 4-6.

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