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1
Chop the onions and carrots into 5 mm cubes, and chop the bacon into 1 cm cubes.
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2
Rinse the lentils in a colander.
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3
Lightly saute the minced garlic and bacon in a pot of olive oil.
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4
Add the onions and carrots, and saute until the onions become tender and translucent, taking care not to burn them.
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5
Add the lentils and toss the ingredients together.
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6
Fill with enough water to cover up to 2 cm higher than the level of the beans, then add the bay leaf, 2-3 pinches of coarse salt and pepper, and bring to a boil.
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7
Once it starts to boil, reduce to low heat, slightly shift the lid to make an opening, simmer for about 20 minutes.
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8
Fill with enough water to cover up to 2 cm higher than the level of the beans again, then simmer for 30-40 more minutes, then it's done Add a lot of water!
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9
It will cook into the soup ingredients and make them soft and fluffy.
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10
[Lentils] These are the lentils I bought at a supermarket in Paris.
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11
They come in a cloth bag.
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12
Lentils are filled with nutrients, such as vitamin B and beta carotene.
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13
[Note] Since this recipe makes a lot of soup, you can halve the recipe.
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14
For those who have a large pot, I recommend making a lot.
