Recipe: Bacon, Lentil & Kale Soup
I’m not one for New Year’s resolutions, but every year I find myself saying ‘I’m going to eat more veggies this year.’ I think the easiest way to eat more vegetables is to cook them with bacon; therefore, my resolution for 2015 is to eat more bacon. That is exactly what I did when I got home last night.
With the current cold snap likely to hang on for a few days I was craving a soup to warm both my body and my soul. I knew I had a bag of lentils in the cupboard and a package of Irving Farms bacon in the freezer, so I used the basic vegetables I had on hand – carrots, celery, onion, garlic – along with a fresh bunch of kale. I love adding fresh kale to soup for a burst of colour and I also find that the leafy green holds a better texture than spinach does in soups.
I’m even more excited to take it for lunch tomorrow after all of the flavours have had time to mellow.
Bacon, Lentil & Kale Soup
8 slices of bacon, chopped
1 white onion, peeled and chopped
2 celery sticks, trimmed and chopped
2 carrots, chopped
3 cloves, peeled and minced
1/2 tsp fresh or dried thyme
1 cup lentils
2 cups kale, cleaned and torn into pieces
1/2 cup white wine
3.5 cup chicken or vegetables stock
salt and pepper to taste
cayenne pepper – optional
In a large saucepan over medium heat cook bacon, onion, celery, carrots and garlic, cooking for 12-15 minutes or until vegetables are soft. Stir occasionally.
Add wine, lentils and thyme and allow to cook for 2 minutes. Add stock and simmer for 30 minutes until lentils are soft (or longer depending on the type of lentil).
Add kale to soup and cook for 2 minutes longer. Season with salt, pepper, and cayenne pepper to taste and enjoy!