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Lentil and Mushroom Soup with Kale and Bacon

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Lentil and Mushroom Soup with Kale and Bacon.
Lentil and Mushroom Soup with Kale and Bacon.

 It is a bright and sunny day here, but still very cold. So cold in fact that there is a pot of fresh soup cooking in the kitchen. Lentil soup is one of my favorites for spur of the moment soup, like today when a pot of soup is what is needed and wanted.

Weather complaints aside, soup is a wonderful thing to cook on cold days, it also helps keep kitchen waste down.  There does not have to be any hard and fast rules about soup making, what you have available will usually make a nice pot of soup. Plus lentil soup is an excellent vehicle to use of leftovers from the fridge, a chunk of meat left from a roast, a spoonful of vegetables or rice from dinner. Don't be afraid to experiment, soup is very easy to be creative with, and it always tastes great.


Lentil and Mushroom Soup with Kale and Bacon


Lentil and Mushroom Soup with Kale and Bacon
By the seat of my pants!, I adapted from what I had on hand and experience from good soups made before!

8 - 10 slices bacon - diced
1 large onion - diced
1 pound mushrooms - sliced
2 carrots - peeled and diced
1 16 oz can diced tomatoes
1 qt chicken, ham, or bone broth
1 qt water
1 1/2 c lentils rinsed and drained
2 t thyme leaves, crumbled
1 1/2 t garlic salt

1/2 bunch kale, washed, drained and cut into 1" pieces

Cooked brown rice for serving

Saute the bacon in a large flat bottom pan, remove bacon and set aside. Discard all but 2 T of the rendered fat and the "drippings", add onion turn heat to medium, cover and let braise about 5 minutes to soften the onion.


Lentil and Mushroom Soup with Kale and Bacon

Add 1 T of reserved bacon fat to the pan along with the sliced mushrooms, raise heat to high and cook stirring until mushroom begin to release moisture. Add all remaining ingredients except the kale. Simmer 1 hour, add kale and simmer an additional 30 - 45 minutes or until cooked to your preferred texture.


Lentil and Mushroom Soup with Kale and Bacon

Makes approximately 1 gallon of soup, like most soups this freezes great.

To serve, place a small scoop of cooked rice in the bottom of the bowl, ladle soup over the top.

Enjoy!


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Comments

  1. I am definitely in soup mode these days. This looks delicious.

    ReplyDelete
  2. It's getting cooler here also, time for some soup. This sounds yummy. Thanks for sharing.

    ReplyDelete

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