Name: Red Lentil Soup with Bacon, Cabbage, Carrots, Celery & Garlic Toast
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 12 slices bacon; 3 medium carrots; 3 sticks celery; 2129 ml chicken or vegetable broth; 9 cloves garlic; 1 ½ medium heads napa cabbage; 6 whole grain buns or rolls; 1 ½ medium yellow onions; black pepper; extra virgin olive oil; Italian seasoning; red lentils, dried; salt

Red Lentil Soup with Bacon, Cabbage, Carrots, Celery & Garlic ToastRed Lentil Soup with Bacon, Cabbage, Carrots, Celery & Garlic Toast — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

12 slices bacon

3 medium carrots

3 sticks celery

2129 ml chicken or vegetable broth

9 cloves garlic

1 ½ medium heads napa cabbage

6 whole grain buns or rolls

1 ½ medium yellow onions

black pepper

extra virgin olive oil

Italian seasoning

red lentils, dried

salt

Instructions

Wash and dry the fresh produce.

Peel, trim, and small dice carrots. Trim and small dice celery; transfer both to a medium bowl.

Peel and small dice onions. Peel and mince garlic; add to the bowl with the veggies.

Small dice bacon.

Preheat a large pot over medium heat.

When the pot is hot, add bacon and cook, stirring often, until bacon has released its fat and is starting to brown, about 4 minutes.

Meanwhile, place lentils in a colander, rinse, and set aside to drain.

Add veggies and spices to the pot; cook, stirring occasionally, until veggies are softened, 5-6 minutes.

While the veggies cook, using a clean cutting board, trim off and discard the root end of each cabbage; halve lengthwise, then thinly slice crosswise.

Add cabbage, lentils, and broth to the pot; stir to combine, cover, and bring to a simmer. Reduce heat to medium-low and continue to simmer, stirring occasionally, until lentils are tender, 15-20 minutes.

Meanwhile, preheat oven to broil on high and position rack under the broiler.

Peel and mince additional garlic.

Slice buns in half and divide between two baking sheet pans, cut-side up. Drizzle with oil and sprinkle with garlic and spices.

Working in batches, place buns in the oven and toast until golden, 1-2 minutes. Remove from oven and set aside.

Divide soup between bowls and serve with toasted buns on the side. Enjoy!

Open this recipe in Flambette