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Lentil soup with Sweet Potatoes and Bacon Recipe

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This recipe for Lentil soup with Sweet Potatoes and Bacon is from "Favorite" Recipes of Jewels & Friends , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 thick-cut bacon slices cut into ½ inch pieces.
1 Medium-size Yellow onion chopped (1 ½ cups)
2 celery stocks, finely chopped (½ cup)
3 large garlic cloves minced (1 ½ Tbsp.)
1 tsp. ground cumin
1 large, sweet potato, peeled and chopped into ¾-inch cubes (3 cups)
1 ½ cups dried brown lentils.
8 cups lower-sodium chicken broth
1 (14.5 oz.) Can fire-roasted diced tomatoes, undrained.
2 tsp. kosher salt
¼ tsp. black pepper
chopped fresh flat-leaf parsley
Directions:
Directions:
1) Cook bacon pieces in a large Dutch oven over medium-high heat, stirring often, until crisp, about 10 minutes. Drain on paper towels and set aside. Remove and discard all but about 2 tablespoons of drippings from the Dutch oven.
2) Add the onion, celery, and garlic to the Dutch oven. Cook over medium-high heat, stirring often until softened about 5 minutes. Add cumin, it cooks stirring occasionally, until toasted, about one minute. Stir in sweet potato, lentils, broth, tomatoes, salt, and pepper. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until the lentils are tender, 45 to 50 minutes. Spoon the soup into six bowls. Top with reserved bacon pieces, and sprinkle with parsley.

 

 

 

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