Lentil Soup

Ingredients
  • 3 cans lentils
  • 1 large sweet potato
  • 6 carrots
  • 3 celery stalks
  • 1/2 lb. bacon (optional…if you don’t use bacon, add 1 Tbsp. olive oil)
  • 1/2 white onion
  • 2 cloves garlic
  • 32 oz. low sodium beef broth (use veggie broth to make it vegan!)
  • 4 cups water
  • 1 Tbsp. Nature’s Seasons
  • 1 tsp. dried oregano
Directions

Slice and brown the bacon until crispy. Remove to a bowl. Peel and chop sweet potato and carrots. Add to the bacon fat and stir around until well coated. Chop onion and garlic and add to the pan. Add celery. Stirring frequently, let cook for 5 minutes.

Add beef broth and bring to a simmer. Season with first half of Nature’s Seasons. Let cook until the potatoes and carrots are tender. Add water. Drain and rinse lentils and add to the pot. TASTE! Add remaining Nature’s as needed. Add oregano. Bring to a low boil and let cook for another 5 minutes. Add cooked bacon back to the pot. Serve with cornbread!

Wine Pairing Suggestion

Sterling Vintner’s Collection Cabernet Sauvignon

***Serves 6

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: