I made this soup on a rainy and windy day. And boy, can I tell you that it hit the spot! Nothing like a hot bowl of soup with just a little kick of curry to warm your tummy. For my vegetarian friends, use vegetable broth and skip the bacon and add 1 cup of chopped kale or collard greens instead.
- 3-4 slices of thick cut bacon, cut into thin slices or cubes
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 2 stalks of celery, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 2 teaspoons curry powder
- 1/2 teaspoon dried thyme
- 1 can (14.5 ounce) diced tomatoes
- 1 cup brown or green lentils
- 6 cups chicken or vegetable stock
- 1/4 teaspoon fresh ground black pepper
- chopped fresh parsley or celery leaves for garnish
- Fry the bacon in a large pot over medium heat, stirring frequently, until the fat is rendered and the bacon is crisp. About 4-5 minutes. Drain the fat.
- Add the olive oil, onions and celery and cook, stirring occasionally, until the onions are soft and translucent. About 5 minutes.
- Add the carrots, garlic, curry powder and thyme, stirring constantly and cook for 30 seconds to 1 minute until the garlic is fragrant.
- Add in the diced tomatoes and cook for a few minutes, stirring often.
- Pour in the lentils and the chicken stock. Season generously with fresh ground black pepper.
- Raise heat and bring to a boil.
- Cover and reduce heat to low. Simmer for 45-50 minutes or until the lentils are tender.
- Transfer 2 cups of soup to a blender. Protect your hand from the steam with a kitchen towel placed over lid and purée the soup until smooth.
- Pour the puréed soup back into the pot. Stir and cook for 1-2 minutes more.
- If you are making this vegetarian style, now is the time to add 1 cup chopped kale or collard greens and cook for 5 minutes more or until your greens are tender.
- Serve with chopped parsley or celery leaves.