Bavarian Lentil
Soup ala ~DKBB~
(original recipe
from The Wanderlust Kitchen)
4
to 8 slices of bacon, roughly chopped
½
c. diced onion
½
c. diced leeks (white parts only)
½
c. diced celery
½
c. diced carrots, unpeeled
1
qt. chicken broth
1
c. brown lentils
1
tsp. thyme
2
bay leaves
½
tsp. black pepper
¼
tsp. garam marsala
2
c. diced raw potatoes, unpeeled
2
Tbsp. white vinegar
1
Tbsp. sugar
Salt
to taste
· Heat a dutch oven
or other heavy-bottomed pot over medium heat; cook the bacon until the fat has
rendered into the pot and the bacon is crispy.
· Add the onion,
leeks, celery, and carrots to the pot; sauté for 5 to 7 minutes or until
golden.
· Pour in the broth
and scrape any brown bits on the bottom of the pot with a wooden spoon; add the
lentils, thyme, bay leaves, pepper, and garam marsala; cook for 30 minutes on
medium, covered.
· Add the potatoes
and cook an additional 20 minutes, or until lentils and vegetables are tender;
using an immersion blender (or regular blender if you don’t have an immersion blender),
blend until there is approximately 1/3 of the veggies left intact.
· Stir in vinegar
and sugar, then salt to taste.
· Serve warm with
bread and butter or naan.
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