This soup requires a little backstory… So, the other day I bought some lovely looking red lentils at Whole Foods. I am certain I have had lentils before, but I couldn’t distinctly remember, so at Mama CC’s insistence that lentils are awesome I decided to give them a whirl. I rinsed them, picked over them, brought water to a boil. Things were going great. Then very suddenly the sky turned black, there was ominous thunder in the distance, there was a locust attempting to get in the window (I swear I saw it); things went very, very wrong.
The simmering pot boiled over. Don’t ask how, I don’t know. Things were burning else where in the kitchen. The lentils were forgotten about temporarily. And before I knew it the lentils had turned into a giant pot of mush… My vision of a gorgeous lentil salad with my homegrown lettuce had been crushed. After several minutes of blind rage and profanity, I set about remedying the situation. When life gives you a mushy pot of lentils, you make soup damnit. So soup we had.
Luckily, this disaster of a dinner turned out to be super delicious. Like amazingly delicious. We were sad there wasn’t more. This soup can easily be made vegetarian or even vegan if that’s what you’re into. Even though I eat meat again now, I still don’t trust animal derived stock for some reason, so I always stick to low sodium vegetable when it’s called for.
Lentil Soup with Caramelized Onions and Bacon
- 1 cup lentils, rinsed and picked over (get rid of the ugly ones)
- 4 cups water
- 2 tbsp. EVOO or butter
- 1 onion, diced
- 3 cloves garlic, minced
- 1.5 cups vegetable broth
- 1/2 cup cream/milk of choice (coconut to keep it vegan if that’s your thing)
- caramelized onions
- 2 strips of
burntbacon crumbled (omit to keep it vegetarian/vegan, duh)