Stuck at home and wondering how to fill the time? When we have the time, we love to cook. And in times like these, our thoughts turn to comfort food. The Lentil Bacon soup from Seasons, the new Macrina Cookbook, is one of our favorites. It’s hearty and simple to prepare. Of course, we recommend serving it with a fresh baguette, which, if you don’t want to go out, can be ordered through DoorDash. (Pro tip: use code MACRINA10 for 10% off your first order during the month of March.)
Our cookbook as available at the cafés or you can order it delivered through our website.
LENTIL BACON SOUP
This lentil soup is simple to prepare and provides nourishing warmth—perfect for a winter lunch or light dinner. It has layers of flavor: the smokiness of the bacon, an aromatic base of onions and carrots, and the acidity of the tomatoes. The savory lentils absorb all the flavors and thicken the soup. As it simmers, the fragrance of garlic and fresh thyme fills the kitchen. Leftovers are even better the next day.
¼ cup olive oil
1 medium onion, diced
4 Roma tomatoes, diced
2 medium carrots, diced
2 stalks celery, diced
1 medium fennel bulb, diced
4 cloves garlic, finely chopped
2 Tbsp fresh thyme, chopped
5 slices of bacon, cooked and chopped
½ cup white wine
1 cup dried lentils
6 to 8 cups chicken or vegetable stock
Salt and freshly ground pepper
In a medium soup pot or deep saucepan, combine the olive oil, onions, tomatoes, carrots, celery and fennel. Cook over medium heat with the lid partially on to steam the vegetables. Cook until the vegetables are translucent and smell sweet, about 5 to 10 minutes. Add the garlic, thyme and bacon. Cook for 3 minutes until the garlic smells sweet but is not dark or burnt. Add the white wine and reduce by half. With a wooden spoon, scrape up any caramelized bits on the bottom and stir into the mix. Add the lentils and stock. Cook for 45 minutes to 1 hour in order to concentrate and develop the flavors. Lentils should still hold their shape. Season with salt and pepper. This is delicious topped with sour cream and served with warm crusty bread.