Serves 2 - 4
1 tablespoon olive oil
1/2 package of turkey bacon, diced
1 large onion, chopped
3 celery stalks, diced
4 medium carrots, peeled and chopped
1 teaspoon garlic
1 cup red lentils
2 medium red potatoes, peeled and diced
Handful of celery leaves and parsley, chopped, set aside 2 generous tablespoons
1 1/2 teaspoons of dried herbs de Provence
8 cups chicken stock
1 cup dry white wine
2 tablespoons red wine vinegar
1 teaspoon fleur de sel, sea salt or kosher salt
Pepper to taste
Heat a deep pan over moderate heat, add olive oil and bacon. Cook bacon until almost crispy. Add onions, celery, carrots and garlic, cook for 5-8 minutes.
Add all the remaining ingredients, except for the 2 tablespoons of chopped celery/parsley leaves. Bring to low boil, stir and simmer covered for 30 minutes or until carrots and potatoes are tender. Sprinkle the reserved chopped celery/parsley over each serving of soup.
Serve with a crisp, crunch salad, or crusty french bread. ENJOY!
Sometimes I like to change up this soup by adding one or all of these extra goodies:
- Add greens, such as spinach, kale, Swiss chard
- Add 1/2 orzo, farro, Israeli couscous or quinoa
- Add 1 cup of 1/4" diced lean ham