Curried Lentil, Sweet Potato, and Bacon Soup

Curried Lentil, Sweet Potato, and Bacon Soup

From the book: Keep It Seasonal by Annie Wayte

This hearty soup is a meal in itself. Use either green or brown lentils – they cook in more or less the same amount of time. You could also use red lentils, adding them 10 minutes after you have added the stock

Course: Soup

Prep Time: 10 Min
Cook Time: 45 Min
Total Time: 55 Min

Serves: 4

Ingredients

• 1 Tablespoon extra-virgin olive oil
• 3 strips thick-sliced bacon, cut into 1/2-inch pieces (We always use more :)
• 1 large onion, finely diced
• 1 stalk celery, finely diced
• 1 small leek (white part only), finely diced
• 1 cloves garlic, minced
• 1 large sweet potato, cut into 1/2-inch cubes
• 1 Cup green or brown lentils (Puy and French green lentils are my favorite.) 
• 1-2 Teaspoon curry powder, to taste
• 1 Tablespoon chopped fresh sage (I use dried, but don't measure.)
• 1 Tablespoon chopped fresh thyme (Dried as with the sage.)
• 9 cups chicken stock or vegetable stock
• 1/2 Cup chopped fresh Italian parsley
• 1/2 Cup chopped fresh organic cilantro

Directions

1. Heat olive oil in a large, heavy-bottomed saucepan over medium heat. Add bacon and saute until it is brown and crisp, 6 to 8 minutes. Remove bacon with a slotted spoon and set aside on paper towels.
2. Add onion and celery to the pan and saute gently for 10 minutes. If the pan gets too hot, add a splash of the stock and stir well.
3. Add leek, garlic, sweet potatoes, lentils, curry powder, sage and thyme. Sauté for another 5 minutes. Return bacon to pan and add stock.
4. Season with salt and pepper to taste, and bring to a boil. Reduce the heat and simmer until the vegetables and lentils are tender, approximately 30 minutes.
5. Add parsley and cilantro, stir well, and serve.
6. Add baby spinach if desired.

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