April Recipe: Lentil Bacon and Oregano Soup

April Recipe: Lentil Bacon and Oregano Soup

Lentil Bacon and Oregano Soup

This heavy soup will keep the chill off a rainy April day. Try it with the Elena Walch Pinot Bianco or the Gilbert Allobroges!

Ingredients:

2 Tbsp olive oil
2 leeks, rinsed, halved and sliced
2 garlic cloves, crushed
2 Tbsp 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
1- 15 oz can low sodium chicken broth
Salt & Pepper to taste
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, chicken stock, 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 let soup simmer for 20 minutes. Taste to see if more salt, pepper or dried oregano is needed and add if necessary. 

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

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