Lentil Soup

A hearty, old-fashioned lentil soup slowly simmered with bacon, vegetables and a meaty ham bone. Grated potato naturally thickens the broth, while a finishing touch of lemon juice and cream gives the soup a rich, smooth texture with a little brightness.

Lentil Soup

Servings: About 8
Prep Time: About 25 minutes, plus overnight soaking
Cook Time: About 3½ hours

Ingredients:

• 1 (1-pound) package dried lentils
• ¼ pound bacon, diced
• 2 medium onions, sliced
• 2 medium carrots, diced
• 2 quarts chicken stock
• 1 cup celery, sliced
• ½ teaspoon freshly ground black pepper
• ½ teaspoon dried thyme
• 2 bay leaves
• 1 large potato, peeled
• 1 ham bone from a cooked ham shank
• Salt, to taste
• 2 tablespoons lemon juice
• 1–2 cups cream or half-and-half

Instructions:

1. The night before, place the lentils in a large bowl and cover with cold water. Soak overnight.
2. The next day, drain the lentils.
3. In a large Dutch oven, sauté the diced bacon until golden.
4. Add the sliced onions and diced carrots and sauté until the onions are golden.
5. Add the drained lentils, chicken stock, celery, salt, pepper, thyme and bay leaves.
6. Using a medium grater, grate the peeled potato directly into the lentil mixture.
7. Add the ham bone and bring the soup to a gentle simmer.
8. Cover and simmer for about 3 hours, or until the lentils are very tender.
9. Remove and discard the bay leaves.
10. Remove the ham bone. Cut off any remaining meat, chop or shred it and return the meat to the soup.
11. Just before serving, stir in the lemon juice and enough cream or half-and-half to reach the desired richness and consistency.
12. Heat gently and serve.

Tip: This soup can be prepared a day ahead. Refrigerate it before adding the lemon juice and cream or half-and-half, then add those ingredients while gently reheating the soup the following day.

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