Sunday, January 2, 2011

Lentil Soup with Tubetti and Bacon


Lentil Soup with Tubetti and Bacon

Serves 4
1/4 pound bacon, slices cut crosswise into 1/2-inch strips
2 carrots, cut into 1-inch pieces
2 onions, cut into 1-inch pieces
2 celery ribs, cut into 1-inch pieces
1/2 pound mushrooms, sliced
6 cloves garlic, peeled
1 pound lentils
1-1/2 quarts canned chicken broth
3 cups water
1 t dried rosemary
1 cup canned tomatoes in thick puree, chopped
2 t salt
1/4 t dried red-pepper flakes
1/4 t fresh ground black pepper
1/2 c tubetti (I used small macaroni)
** I also added shredded spinach

1. In a large pot, cook the bacon over moderate heat until crisp. Remove. Pour off all but 2 T of the fat. Add the carrots, onions, celery, mushrooms, and garlic. Cook, stirring occasionally until the vegetables start to soften, about 5 minutes.

2. Add the lentils, broth, water, rosemary, tomatoes, salt, red-pepper flakes, black pepper and bacon. Bring to a boil. Reduce the heat and simmer for 15 minutes. Add the pasta and simmer until the lentils are tender and the pasta is done, 10-15 minutes longer. If using spinach, add the last few minutes of cooking.

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