After seeing pictures of Lentil Soup on some other blogs since the turn of Fall, I have been wanting to make some of my own. So several weeks ago I purchased a pound of Camellia’s dried lentils intending on simply following the recipe on back of the package for cooking the legumes. They were stuck in my cabinet with little thought as to when they would be cooked.
I’ve grown up my entire life eating Camellia’s red beans, great northerners, black eye peas, but I do not [think] I have ever eaten lentils. With the onset of the cooler weather this past weekend, I decided today was the day to conjure up some lentil soup of sorts in addition to using up some of the sweet potatoes from hubby’s garden.
After scrounging the Internet for a recipe after work today, I decided I did not have all of the ingredients needed for each of the recipes I found–including some items I’ve never cooked with like leeks and pancetta as well as some more common items like celery and carrots. Alternatively, I decided to “wing it.” The entire time I was a bit nervous as to how it would taste, but Chris and I both agreed it was flavorful and delicious. Okay, truthfully my husband said, “I love it! Are you going to tell them on your blog? Make it a good one.” 🙂 He also mentioned it had a nice aftertaste and said it made the house smell good. So here goes!
Lentil, Sweet Potato, & Bacon Soup
1 lb. dried lentils, rinsed
1 large sweet potato, peeled and cubed
1 medium onion, chopped
1 tablespoon minced garlic
4 slices of bacon
6-10 cups water (I used about 8 cups.)
1 teaspoon curry powder
1/2 teaspoon dried thyme
1/2 teaspoon celery seed
Salt and Pepper
Optional toppings: hot sauce, gouda cheese, greek yogurt
Directions: In a large pot, brown bacon until cooked through; remove bacon to a plate lined with a paper towel and set aside. Drain out most of the bacon grease leaving approximately 1 tablespoon in pot to saute’ onions. Add onion to pot and sauté for 5-8 minutes until tender. Add garlic and cook 2 minutes more. Toss in sweet potato cubes, lentils, and 6 cups of water (add more throughout cooking time if necessary to make soup) and stir. Season soup with curry powder through salt and pepper, to taste. Bring mixture to a boil. Reduce heat and simmer on low for an hour, stirring occasionally. Crumble bacon before serving soup. Ladle soup into bowl and top with desired toppings and bacon pieces.
Crackers + Brummel & Brown
The rest of today’s meals included:
Sweet Potato Pie + Greek Yogurt + Maple Syrup + Cinnamon for Breakfast. And a mug of chai tea.
Lunch was a Sandwich Thin topped with Laughing Cow Light Swiss, Bell Pepper, frozen cucumbers from my refrigerator, spring mix + apple and peanut butter + five Triscuit crackers.
Surprisingly, my sammie was yummy with frozen, soggy cucumbers and all!
Now I have to go finish cleaning the kitchen and packing leftover soup to stick in the freezer.
Good Night and Stay Warm! 😉