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« Stacked Sweet Potatoes | Main | 12 Beers of Christmas »
Tuesday
Dec202011

Lentil, Bacon & Oregano Soup

Lentil, Bacon & Oregano Soup

Next time you are looking for a soup to warm you up on a cold winter night, try this one out! Have I mentioned I love leeks, bacon and lentils? Well I do and when you throw them all together its magical.This soup was so tasty I might just have to make a double batch next time. Even better, it was easy to pull together on a weeknight after work, which is always what I'm looking for!

This Lentil, Bacon and Oregano soup was adapted from Mike from Verses from my Kitchen. Go check out his blog, he has gorgeous photos, beautiful writing and recipes that sound amazing. He's been on a streak of some drool worthy soups in his soup series, so it was tough to decide which one to go with first. I'm definitely happy with my decision and I will definitely be trying others.  Possibly the onion and sage with aged cheddar toast will be up next.

I made a couple changes, mostly intentional but I inadvertently left out the chicken broth. Ooops! It made it chunkier than Mike's brothy version, and a stronger tomato flavor but I really liked it and will probably leave the chicken broth out again next time. There will be a next time!

Ingredients
2 tablespoons olive oil
2 leeks, rinsed, halved and sliced
2 garlic cloves, crushed
2 tablespoons dried oregano leaves
7 slices of bacon, cut into pieces (plus 2-4 more full cooked slices for garnish)
1 15 oz can of lentils, drained
1 14.5 oz can diced tomatoes
1 14.5 oz can crushed tomatoes
salt
pepper
fresh basil leaves for garnish

Directions
Heat olive oil over medium high heat in medium to large saucepan. Once oil is hot add in leeks, garlic, oregano and bacon pieces. Cook for about 10-15 minutes until bacon is browned and leeks are tender.

Add lentils, diced tomatoes and crushed tomatoes into saucepan and stir together. Season with salt and pepper and bring to a boil over high heat. Once soup reaches a boil, reduce heat to medium or medium low and and let soup simmer for 20 minutes. Taste to see if more salt, pepper or dried oregano is needed and add some in if necessary. 

Serve in bowls and garnish with full pieces of bacon and fresh basil leaves. Enjoy!

 

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