Curried Lentil, Sweet Potato, and Bacon Soup

Source

Prep Time

10 min

Cook Time

45 min

Total Time

55 min

Ingredients

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Serves Change

1	Tablespoon	olive oil
3	strips	thick-sliced bacon, cut into 1/2-inch pieces
1	large	onion, finely diced
1	stalk	celery, finely diced
1	small	leek (white part only), finely diced
1	cloves	garlic, minced
1	large	sweet potato, cubed
1	Cup	green or brown lentils
1-2	Teaspoon	curry powder, to taste
1	Tablespoon	chopped fresh sage
1	Tablespoon	chopped fresh thyme
9	cups	chicken stock or vegetable stock
¹⁄₂	Cup	chopped fresh Italian parsley
¹⁄₂	Cup	chopped fresh organic cilantro

Heat olive oil in a large, heavy-bottomed saucepan over medium heat. Add bacon and saute until it is brown and crisp, 6 to 8 minutes. Remove bacon with a slotted spoon and set aside on paper towels.

Add onion and celery to the pan and saute gently for 10 minutes. If the pan gets too hot, add a splash of the stock and stir well.

Add leek, garlic, sweet potatoes, lentils, curry powder, sage and thyme. Sauté for another 5 minutes. Return bacon to pan and add stock.

Season with salt and pepper to taste, and bring to a boil. Reduce the heat and simmer until the vegetables and lentils are tender, approximately 30 minutes.

Add parsley and cilantro, stir well, and serve.

Add baby spinach if desired.

Heat olive oil in a large, heavy-bottomed saucepan over medium heat. Add bacon and saute until it is brown and crisp, 6 to 8 minutes. Remove bacon with a slotted spoon and set aside on paper towels.
Add onion and celery to the pan and saute gently for 10 minutes. If the pan gets too hot, add a splash of the stock and stir well.
Add leek, garlic, sweet potatoes, lentils, curry powder, sage and thyme. Sauté for another 5 minutes. Return bacon to pan and add stock.
Season with salt and pepper to taste, and bring to a boil. Reduce the heat and simmer until the vegetables and lentils are tender, approximately 30 minutes.
Add parsley and cilantro, stir well, and serve.
Add baby spinach if desired.

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