|1.5 cups||(250-500 mL) Maple Leaf® Bacon, chopped, divided|
|3||Carrots, finely chopped|
|1||Large leek, finely chopped|
|4 cups||(1 L) Chicken stock|
|1 cup||(250 mL) Dry lentils|
|Sprig of fresh thyme|
COOK bacon in a medium saucepan over medium-high until crisp. Using a slotted spoon, remove bacon from the saucepan and place on a paper towel. Remove all but 2 tbsp (30 mL) of the bacon drippings from the pan and discard.
HEAT remaining bacon drippings over medium-high heat. Add carrots and leeks, sauté for about 2 minutes. Add remaining ingredients and bring to a boil. Simmer for about one hour, covered or until lentils are tender. Stir half the bacon pieces into the soup. Remove the thyme, season with salt and pepper and serve. Garnish each bowl with a heap of bacon bits.
Show More Comments
No Comments yet