What’s the best way to help the humble lentil shed it hippie image? Add bacon of course! The trick to serving this soup in under thirty minutes is to cook the bacon while preparing the rest of the soup in another pot. Chopping the rosemary allows it so soften and flavour the soup in this short time as well.
Time: 30 minutes
Serves: 4
Ingredients:
6 slices bacon – cut into matchsticks 1 tablespoon extra-virgin olive oil 1 large onion – chopped 1 clove garlic – finely chopped or crushed 8 cups water 14 ounce can lentils – rinsed and drained 2 teaspoons kosher salt ¼ teaspoon fresh ground black pepper 2 teaspoons fresh or dried rosemary – chopped 10 ounces mixed broccoli & cauliflower florets ¼ cup Italian parsley – choppedPreparation:
Place a heavy pan over medium-low heat and cook the bacon until crispy. Remove the bacon from the pan with a slotted spoon and set aside.
While the bacon is cooking, place a large pot over medium heat, add the olive oil, onion and garlic, stirring often for five minutes.
Add the water, lentils, salt, pepper and rosemary to the pot and turn heat to high. Bring to a boil then reduce to a simmer for ten minutes.
Add the broccoli and cauliflower to the pot and simmer for five more minutes.
Remove from heat then stir in the bacon and parsley, serving immediately.