Spiced Lentil Soup With Bacon

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.

INGREDIENTS:

• 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

DIRECTIONS:

1. 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.
2. Add the olive oil, onions and celery and cook, stirring occasionally, until the onions are soft and translucent. About 5 minutes.
3. Add the carrots, garlic, curry powder and thyme, stirring constantly and cook for 30 seconds to 1 minute until the garlic is fragrant.
4. Add in the diced tomatoes and cook for a few minutes, stirring often.
5. Pour in the lentils and the chicken stock. Season generously with fresh ground black pepper.
6. Raise heat and bring to a boil.
7. Cover and reduce heat to low. Simmer for 45-50 minutes or until the lentils are tender.
8. 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.
9. Pour the puréed soup back into the pot. Stir and cook for 1-2 minutes more.
10. 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.
11. Serve with chopped parsley or celery leaves.