Recipe - Smoky Lentil Soup

Smoky Lentil Soup

Adapted from Wiliams-Sonoma's Smoky Lentil Soup recipe

photo from Williams-Sonoma

• 3 bacon slices 
• 1 shallot, diced 
• 1 carrot, peeled and cut into 1/4-inch thick half-moons
• 1 celery stalk, cut into 1/4-inch slices
• 1 garlic clove, crushed
• 1 tsp. smoked paprika 
• 1/2 cup tomato sauce
• 3/4 cup lentils, picked over and rinsed 
• 4 cups chicken broth 
• Kosher salt and freshly ground pepper, to taste 
• Sour cream for garnish 

Cut the bacon into lardons, then brown in a sauce pan.  Remove the bacon and drain on a paper towel.  Add the shallot, carrot, celery, garlic, and paprika to the bacon fat and cook until the vegetables begin to soften, about 5 minutes.  Add the tomato sauce, lentils, and broth.  Cover and cook on medium heat until the lentils are tender, about 35 minutes.  Use an immersion blender to puree some of the soup, but make sure that it remains a bit chunky.  Season with salt and pepper to taste.

Pour soup into bowls and garnish with sour cream and bacon.

 Serves 4.