Ingredients
1 tablespoon TAO Bacon Infused Olive Oil
4 slices of bacon, diced
1 large yellow onion, chopped
4 cloves garlic, minced
2 large sweet potatoes, peeled and cubed
1 cup brown or green lentils, rinsed and drained
4 cups chicken bone broth
1 tablespoon TAO Traditional Balsamic Vinegar
1 teaspoon dried thyme
1/4 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and black pepper to taste
Chopped fresh Italian parsley or cilantro for garnish
Directions
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced bacon and cook until crispy, about 5-7 minutes.
Remove the bacon with a slotted spoon and set it aside on a paper towel to drain.
Add the chopped onion and garlic to the pot with the bacon grease and cook until the onion is soft and translucent about 5 minutes.
Add the sweet potatoes and lentils to the pot and stir to coat with the onion and garlic mixture.
Pour in the chicken or vegetable broth and add the balsamic vinegar, thyme, cumin, smoked paprika, salt, and black pepper.
Bring the soup to a simmer and let it cook for about 30-40 minutes, or until the lentils and sweet potatoes are tender.
Taste the soup and adjust the seasoning as needed.
Serve the soup hot, garnished with crispy bacon bits and chopped parsley or cilantro.