Red Lentil Soup


1 yellow onion, diced
4 garlic cloves, chopped
2 yukon potatoes, quartered
2 bay leaves
2 slices turkey bacon
2 carrots, diced
1 c. red lentils
1 1/2 quart chicken broth
1 tsp. cumin & cayenne each
2 sprig rosemary
tsp. olive oil
salt & pepper to taste

1. In a medium size cast iron pot heat the olive oil, saute the onion, garlic, over medium heat about 3 minutes.
Add the carrots and turkey bacon, saute 5 minutes.
Add the potatoes, lentils, bay leaf, chicken stock, rosemary; bring to a boil, season lightly.
Cover and simmer until veggies are tender, about 40 minutes.
2. Serve in a bowl with a sliced baguette.

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