French Lentil Soup

From the blog For Love of the Table

3 or 4 slices thick bacon (100g), diced small (this is most easily done if the bacon is frozen)

3 T. unsalted butter

1 large or 2 medium onions (12 oz.), diced small (2 c.)

2 medium carrots (1/3 lb), peeled and diced small (1 c.)

2 celery stalks (4 oz), trimmed and diced small (3/4 c.)

3 to 4 cloves garlic, minced

2 or 3 well-branched sprigs of thyme

Salt & freshly ground pepper

1 lb. peeled & chopped tomatoes or a 14.5 oz. can diced tomatoes (see notes)

1 1/4 c. (250g) French green lentils (Le Puy lentils—see notes), rinsed and drained

1 quart chicken stock or low-salt broth

Minced flat leaf parsley, optional

Olive oil for drizzling, optional

Goat cheese crumbles, optional

Place the bacon in a large soup pot set over medium heat. When some of the fat has rendered from the bacon, after about 5 minutes, add the butter. When the butter has melted, add the onion, carrot, celery, garlic and thyme along with a good pinch of salt. Cover and sweat over low heat until the vegetables are just tender—about 10 to 15 minutes. Add the tomatoes, lentils and stock and bring to a simmer. Partially cover the pan and cook, maintaining a gentle simmer until the lentils are tender and cooked to your liking—anywhere from 30 to 45 minutes.

Transfer 1 1/2 to 2 cups of the soup (mostly solids) to a blender (or the cup of an immersion blender). Purée until smooth and return to the soup. If the soup is too thick add water or stock in small increments to achieve a texture and thickness that you like. Taste and correct the seasoning with salt and freshly ground pepper. Serve hot with a sprinkle of parsley and drizzle of olive oil, if you like.

Makes about 1 3/4 quarts of soup, serving 5 to 6.

Note:

I used tomatoes that I froze last summer. If you have never frozen whole tomatoes to use during the winter months you should give it a try. To use, just thaw, pull away and discard the skins and crush the pulp (conserving all the seeds and liquid with the pulp).
Any green French lentil will work in this recipe. I use the Le Puy lentils because this is what I keep on hand for the salmon dish. These will hold their texture better and take a bit longer to cook than other green French lentils, so if you don’t use lentils labeled “Le Puy” then begin checking on the tenderness of the lentils after about 20 minutes.

http://www.forloveofthetable.com/2019/11/french-lentil-soupand-power-of-taste.html

As published on forloveofthetable.com