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Cats In The Craddle Member # 12627	posted Creamy Lentil Soup with Garlic and Bacon This lentil soup from France is flavored with garlic, onions and bacon. What makes it different is that the lentils are separated from the bacon and whizzed in a blender, then stirred back into the broth to make the soup wonderfully velvety. The bacon is then chopped and stirred back in with a little cream. Makes 4 hearty dinner servings, 6-8 small entrée servings INGREDIENTS: * 3 Tablespoons unsalted butter * 2 garlic cloves, pressed * 2 onions, minced * 1-1/2 cups lentils (I like the small green French lentils, Lentilles du Puy) * 8 oz. bacon (about 8 strips cut in half) * 7-8 cups chicken stock * 1 3-inch sprig of thyme * 1 cup cream * salt and white pepper to taste (watch the salt, since the bacon is probably salty enough) PREPARATION: 1. Melt the butter over med-low in dutch oven. Add the onions and garlic and sauté for about 5 minutes until soft but not at all browned. 2. Add the bacon and cook an additional 2 minutes stirring. 3. Stir in the lentils, 7 cups of chicken stock and the thyme sprig. Increase heat and bring to a boil. 4. Reduce heat, cover and simmer for 1 to 1-1/2 hours until the lentils are soft. 5. Place a colander over a large bowl. Pour in the soup, separating the lentils from the broth. Remove the bacon strips from the lentils and set aside. Wipe out the dutch oven and pour the broth back into the pot. 6. Place the lentils in the bowl of a food processor and purée. 7. Skim the fat off of the broth, stir in the lentil purée. 8. Slice the bacon. Add the bacon back into the pot and stir in the cream. Simmer over med-low heat for about 10 minutes to heat through. To serve: Serve hot, garnish with parsley if desired.
Penny Member # 1925	posted Bacon What's a dutch oven?
Ayisha Member # 4713	posted I think a Dutch Oven is a kind of big pot?? I use chopped chillies in my lentil soup too, without the bacon though
Valerie Member # 6806	posted This version not really suitable for a Muslim country Try..... 1 1/2 tablespoons olive oil 1 large onion, chopped 3 garlic cloves, chopped 2 carrots, chopped (1 cup) 1/2 cup chopped fresh or canned tomato 1 1/4 teaspoons ground cumin 1/2 teaspoon salt 1 cup dried red lentils 4 cups water 1 1/2 cups chicken broth 2 tablespoons chopped fresh parsley 2 teaspoons freshly squeezed lemon juice, or to taste Heat oil in a 4 to 5 quart heavy saucepan over moderately high heat until hot but not smoking, then saute onion, stirring, until golden, about 5 minutes. Add garlic, carrots, tomato,cumin, and salt and saute, stirring, for 2 minutes. Add lentils, water, and broth and simmer, uncovered, stirring occasionally, until lentils are tender, about 20 minutes. This goes down well with my Egyptian friends.
With a name like Smuckers Member # 10289	posted I love my mother in laws lentil soup - it's so delicious, it's real creamy, is the recipe above that you gave Valerie the creamy type?