Lentil Soup With Cauliflower And Bacon

1. 1

   In a large pot, cook the bacon strips until crisp. Remove the bacon with a slotted spoon and drain on paper towels.

2. 2

   Discard all but 2 tablespoons of the bacon fat or, if there's less than 2 tablespoons, add enough olive oil to make up the amount.

3. 3

   Reduce the heat to moderately low. Add the onion to the pot and cook, stirring occasionally, until translucent, about 5 minutes.

4. 4

   Add the lentils, salt, pepper, rosemary, bay leaf, and water to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, for 15 minutes.

5. 5

   Add the cauliflower florets and simmer, stirring occasionally, until the cauliflower and lentils are tender, about 15 minutes longer. Remove the bay leaf.

6. 6

   Stir the parsley into the soup. Serve the soup topped with the bacon.

7. 7

   Variation: Substitute broccoli florets for the cauliflower. Add them after the lentils have cooked for about twenty-five minutes and then simmer until the broccoli is tender, five to ten minutes longer.

* Per serving · 4 servings · Values may vary.