Red-Lentil Soup With Sage And Bacon

1. 1

   In a large saucepan over medium-high heat, cook the bacon until crisp, about 3 minutes. Transfer the bacon to a piece of paper towel, and set aside. Discard all but 1 tablespoon bacon drippings from pan.

2. 2

   Add the garlic, onion, and carrots to saucepan. Cook vegetable mixture over medium heat until tender, about 5 minutes. Add the minced sage, and cook 1 minute more.

3. 3

   Add the lentils, cumin, and chicken stock; stir to combine. Simmer until lentils are cooked and falling apart, 20 to 25 minutes.

4. 4

   To serve, divide the hot soup among four soup plates, and garnish with the reserved bacon and additional sage.

* Per serving · 4 servings · Values may vary.

No additional tips available.