This is my favorite recipe for lentil soup. It’s unlike any other lentil soup i’ve ever had: incredibly delicious, hearty, a little bit sweet, great flavor. The recipe is adapted from the one in Thomas Keller’s Ad Hoc At Home, with changes to make it quicker & easier.
- 1Fry bacon in canola oil over low heat for 20-25 mins until browned but not crisp. Remove bacon from fat and set aside.
- 2Saute carrots, leeks and curry powder in the bacon fat, season with salt, reduce heat to low, cover and cook for 30-35 mins until tender.
- 3Add potatoes, lentils, sachet, stock to the vegetable mixture and simmer 30-40 minutes until lentils are tender.
- 4Add vinegar, salt and pepper to taste. Serve with bacon & cilantro garnish, sour cream optional.
Member recipes are not tested by the CHOW food team.