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Lentil Soup with Hickory Smoked Bacon

  • Author: epicurious


I had never cooked with red lentils before. This soup was easy to prepare and it was delicious.



  • 2/3 cup olive oil
  • 5 medium onions, chopped
  • 8 garlic cloves, minced
  • 1/2 pound Circle B Ranch Hickory Smoked bacon, chopped
  • 3 celery stalks, chopped
  • 56 carrots, peeled and chopped
  • 3 parsnips, peeled and chopped
  • 12 ounces red lentils, rinsed and picked over
  • 16 cups Chicken broth
  • 1/2 cup tomato paste
  • 16 cups home made Chicken Stock
  • 6 scallions, white and light green parts, thinly sliced
  • 1/2 cup chopped parsley
  • 1tablespoon grated lemon zest
  • Parmesan cheese, for garnish


  1. Heat the oil in a large soup pot. Add the onions, garlic and bacon, and sauté over medium heat until the bacon is cooked and the onions are well browned, 6 to 8 minutes.
  2. Stir in the celery, carrots, and parsnips. Cover, and cook until the vegetables are soft, about 5 minutes.
  3. Add the lentils, broth, tomato paste, and water. Bring to a boil, and then reduce the heat and simmer, uncovered, until the lentils and orzo are tender, about 30 minutes.
  4. Just before serving, stir in the scallions, parsley, and zest. Top each serving with grated Parmesan.

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