Ingredients
Scale
For the Base
- 1 tbsp olive oil
- 6 slices turkey bacon, chopped
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
For the Lentils
- 1 ½ cups dried French green lentils (Puy lentils), rinsed
- 6 cups low-sodium chicken or vegetable broth
- 1 cup diced tomatoes (canned or fresh)
For Seasoning
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 bay leaf
- ½ tsp cumin
- ½ tsp black pepper
- Salt to taste
Optional Garnish
- Fresh parsley, chopped
- Lemon wedges (for a bright finish)
- A drizzle of olive oil
Instructions
- Step 1: Sauté the Turkey Bacon
- Heat olive oil in a large pot over medium heat.
- Add chopped turkey bacon and cook for 5-7 minutes until crispy. Remove and set aside, leaving the rendered fat in the pot.
- Step 2: Cook the Aromatics
- Add the diced onion, garlic, carrots, and celery to the pot.
- Sauté for 6-8 minutes until softened and fragrant.
- Step 3: Add Lentils and Seasoning
- Stir in the lentils, thyme, smoked paprika, cumin, and black pepper.
- Cook for 2 minutes to toast the spices and coat the lentils.
- Step 4: Add Broth and Tomatoes
- Pour in the chicken or vegetable broth and add the diced tomatoes.
- Toss in the bay leaf, then bring the soup to a boil.
- Step 5: Simmer
- Reduce heat to low, cover, and simmer for 30-35 minutes, stirring occasionally, until the lentils are tender but not mushy.
- Step 6: Adjust Seasoning
- Taste the soup and adjust salt and pepper as needed. Remove the bay leaf before serving.
- Step 7: Serve and Garnish
- Ladle the soup into bowls. Top with crispy turkey bacon, fresh parsley, and a drizzle of olive oil. Serve with a lemon wedge on the side for added brightness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Fat: 8g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 18g