LENTIL Soup
Serves 4
Lentils are so nutrient dense that this soup is a meal in itself. When I was a child, it was a meatless Friday mainstay, but now I like to add some chopped bacon as a topping for extra flavor. For a satisfying meal, serve a bowl of this soup with crusty bread and a salad.
½ cup dried lentils
2 medium carrots, peeled and chopped
1 celery stalk, chopped
1 garlic clove, peeled but left whole
3 tablespoons chopped seeded tomato
¼ teaspoon dried oregano
1 (3-by-1-inch) slice salt pork or pancetta
3 cups water
1 small potato, peeled and diced
1 teaspoon chopped fresh flat-leaf parsley, for serving
Sea salt
Freshly ground black pepper
Grated Parmesan cheese, for serving
8 ounces sliced bacon or pancetta, cooked and crumbled, for topping (optional)
In a large pot, combine the lentils, carrots, celery, garlic clove, tomato, oregano, salt pork, and water. Cook over low heat, stirring occasionally, for 1½ hours.
Add the potato and cook until tender, about 20 minutes. Add salt and pepper to taste. Ladle into soup bowls and sprinkle each serving with parsley, Parmesan, and crumbled bacon (if desired).