Several things conspired to make this lentil soup—an overabundance of bacon in the fridge, some leftover juniper berries, and a yen for soup on the chilly evening. Lentils and pork are a classic combination, and after consulting Niki Segnit’s The Flavor Thesaurus, I found that juniper berries (which I don’t use often) also have an affinity with pork. Deglazing the pan with a splash of sherry deepens the flavor, while the juniper berries lend a bright counterpoint.
Ingredients
- 4 ounces thick-cut bacon, chopped
- 1 small onion, finely chopped
- 2 ribs celery, finely chopped
- 1 medium carrot, finely chopped
- 1/4 cup sherry
- 2 cups lentils (brown or green)
- 4 cups chicken stock
- 1-1/2 cups water
- 1-1/2 teaspoons dried thyme
- 20 juniper berries, crushed
- sea salt and black pepper, to taste
- flat-leaf parsley, finely chopped (for garnish)
Instructions
- Cook bacon in a large saucepan over medium-low heat for 8-10 minutes, or until the bacon is crisp and has rendered its fat. Remove bacon from pot with a slotted spoon, leaving the drippings behind. Drain bacon on a paper towel.
- Increase heat to medium-high. Add onion, celery and carrot to pot, and sauté 3 minutes, or until tender. Add sherry, scraping bottom to loosen any browned bits. Cook 2 minutes, or until sherry is nearly evaporated. Stir in lentils. Add stock, water, thyme and juniper berries, and bring to a boil. Reduce heat, cover, and simmer 1 hour, or until lentils are tender, stirring occasionally. Season to taste with salt and pepper.
- Transfer 2 cups soup to a blender or food processor, and puree until smooth (or use an immersion blender to puree part of the soup in the pan). Return to pot. Serve garnished with bacon and parsley.
Servings: 6
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