This recipe is super easy and has a great, comfort-food texture for a cold, wintery night. I think the recipe came out of a newspaper I read last week on global comfort foods. The photo below is a shot of all the ingredients simmering before I pureed the soup to serve it. It ends up having a thick, almost muddy consistency, and smells great!
160g puy lentils500ml (2 cups) chicken stock
3-4 rashers smoked streaky bacon
1/2 an onion (chopped)
1 carrot (diced)
1 sprig of thyme
1 clove chopped garlic
1 bay leaf
1. Wash lentils, and cook according to package directions. When cooked, drain lentils, return to the pot and add chicken stock. Bring to a boil.
1. Wash lentils, and cook according to package directions. When cooked, drain lentils, return to the pot and add chicken stock. Bring to a boil.
2. Add remaining ingredients and reduced heat to low. Simmer for 45 minutes. Remove bay leaf and thyme sprig stick, then blend using an immersion blender to your desired consistency--keep tasting to check. (Note: if using a regular blender, allow soup to cool first, or blend on low in small batches to avoid a blender explosion). Add more chicken stock or some double cream/heavy cream to correct consistency. Serve with garlic bead or croutons and a green salad.
