Serves 4
4 ounces bacon , diced (or a combination of 1 tbsp liquid smoke, 1 tbsp maple syrup and 1 tsp salt)
1 medium yellow onion , chopped
2 cloves garlic , minced
2 medium carrots , diced
1/2 medium celeriac , aka celery root, diced
1 large leek , chopped, thoroughly rinsed and drained
6 cups quality chicken broth
1 cup French Le Puy lentils , aka French lentils, rinsed and drained
1 tablespoon red wine vinegar
2 teaspoons chopped fresh thyme , or 3/4 teaspoon dried
2 bay leaves
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley
In a stock pot cook the bacon over medium-high heat until done. Add the onions and cook until soft and translucent and golden, 7-10 minutes. Add the garlic and cook for another minute. Add the celeriac, leek and carrots and cook for another 4-5 minutes or until beginning to soften. Add the lentils and cook for another minute or two. Add all remaining ingredients except for the parsley and bring to a boil. Reduce the heat to medium, cover and simmer for 30 minutes.
Stir in the parsley and add salt and pepper to taste.
Calories: 381 per serving