My sister was complimenting me on my food blog recently and she said, “Uh it’s pretty clear from your blog that you love bacon and soup.” That I do, that I do. I swear I decided to make this mainly because of the curry and lentils. The bacon just happened to be there. I don’t even search out for bacon recipes anymore, bacon finds me!
While I love my regular lentil soup recipe, this is a great change with all the healthy deliciousness of lentils but with a completely different flavor. I added half and half at the end since I had the nonfat kind from Trader Joe’s handy but I think it would’ve been fine without it. We’re nearing the end of soup/stew weather, and that makes me very sad because I have so many yummy ones like this that I’ll miss over the hot spring and summer months!
Servings: 6 (but I can totally make this a 2-3 mealer for me)
4 bacon slices (I use turkey)
1 vidalia onion, chopped
4 garlic cloves, minced
4 cups low-sodium chicken broth
1 cup dried lentils
½ cup carrots, chopped
½ cup celery, chopped
5 ounces mushrooms, chopped (I like baby bella)
2 teaspoons curry powder
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
2 (14.5 ounce) cans of no salt, diced tomatoes (undrained)
½ cup half and half
1 tablespoon apple cider vinegar (or 2 tablespoons of dry sherry)
Salt and pepper to taste
- Heat Dutch oven over medium-high heat and spray with cooking spray.
- Add 1 chopped onion, 5 oz chopped mushrooms, 4 minced garlic cloves, and 4 chopped bacon slices. Cook for 4-5 minutes.
- Add 4 cups chicken broth, 1 cup lentils, ½ cup chopped carrots, ½ cup chopped celery, 5 oz chopped mushrooms, 2 tsps curry powder, ½ tsp ground ginger, ¼ tsp ground cinnamon, and 2 cans of diced tomatoes. Stir together and bring to a boil. Then reduce heat and let simmer for 1 hour, stirring occasionally.
- Stir in ½ cup half and half and 1 tbsp of apple cider vinegar (or 2 tbsps of dry sherry).
Adapted from My Recipes.