My mother is diabetic, so I often prepare this dish for her. I wanted a soup that hit the spot on cool nights, so I paired the lentils with turkey bacon and a handful of spices.
—NICOLE HOPPING PINOLE, CA
PREP: 15 MIN. • COOK: 45 MIN. • MAKES: 6 SERVINGS
6 bacon strips, chopped
1 pound red potatoes (about 3 medium), chopped
2 medium carrots, chopped
1 medium onion, chopped
6 garlic cloves, minced
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 1/2 cups dried lentils, rinsed
4 cups chicken stock
1. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in the pan. Add potatoes, carrots and onion; cook and stir for 6-8 minutes or until the carrots and onion are tender. Add garlic and seasonings; cook 1 minute longer.
2. Add lentils and stock; bring to a boil. Reduce heat; simmer, covered, 30-35 minutes or until the lentils and potatoes are tender. Top each serving with bacon.