- 2 teaspoons vegetable oil
- 4 ounces bacon, chopped
- 1 cup chopped yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- salt and ground black pepper to taste
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried thyme
- 1 pinch cayenne pepper, or to taste
- 1 1/4 cups black beluga lentils
- 5 cups chicken broth, or as needed
- 1 bay leaf
- 1/4 cup chopped fresh flat-leaf parsley, divided
- 1 teaspoon extra-virgin olive oil, or as needed
- Heat vegetable oil in a large pot over medium heat. Cook and stir bacon in hot oil until bacon is browned and crisp, 5 to 7 minutes. Add onion, carrot, celery, and salt; cook and stir until onion is softened and translucent, about 10 minutes. Season with black pepper, cumin, thyme, and cayenne pepper.
- Pour lentils into bacon mixture and stir to coat completely in rendered bacon fat. Add chicken broth and bay leaf; bring to a simmer, reduce heat to low, and cook, adding more chicken broth as needed, until lentils are tender, 45 minutes to 1 hour.
- Season with salt, black pepper, and cayenne pepper to taste. Add 3 tablespoons parsley and stir. Ladle soup into bowls, sprinkle remaining parsley over the top and drizzle with extra-virgin olive oil.
04/06/2018
recipepes.com
Chef John's Black Lentil Soup, recipe
PT15M
PT1H
5
455 calories
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