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Sometimes it’s a challenge to find foods that fit the No Six diet (no: dairy, wheat, eggs, fish, soy or peanuts) I’m on for Baby A. Luckily, I have a forever patient husband who is willing to search things out. He found this wonderful French Lentil Soup recipe, originally from Bon Appetit and with a few tweaks, it was wonderful.
French Lentil Soup
- 3-5 strips of bacon (roughly chopped)
- 1 tablespoons extra virgin olive oil
- 2 cups chopped onions (we used yellow)
- 1 cup chopped celery stalks
- 1 cup chopped carrots
- 2 garlic cloves (chopped)
- 4 cups chicken stock (or more)
- 1 1/4 cups lentils (rinsed, drained)
- 1 14 1/2 in –ounce can diced tomatoesjuice
- tablespoons Balsamic vinegar (about 2(to taste))
- salt and pepper to taste
- Heat bacon in heavy large saucepan over medium-high heat.
- Leave the bacon grease in the pan and add the olive oil.
- Add onions, celery, carrots, and garlic.
- Sauté until vegetables begin to brown, about 15 minutes.
- Add 4 cups stock, lentils and tomatoes with juice and bring to boil.
- Reduce heat to medium–low, cover, and simmer until lentils are tender, about 35 minutes.
- Using a stick blender, puree the soup until smooth.
- Season with salt, pepper and the Balsamic vinegar.
- Ladle soup into bowls.
My opinion:
Like any good soup, this isn’t much to look at, but it is delicious. It is hearty and filling and all around wonderful. I can’t wait to be able to eat warm pita with it!
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