Bavarian Lentil Soup ala ~DKBB~

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.