Greek Lentil Soup with Bacon
This hearty Greek lentil soup gets a smoky depth from a touch of bacon, alongside classic Mediterranean flavours like tomato, garlic, and herbs. A filling, high-fibre meal that reheats beautifully.
Ingredients
- 2 tablespoons canola oil
- 2 onions chopped
- 2 celery stalks chopped
- 1 large carrot shredded
- 8 cloves garlic minced
- 4 slices bacon cut in small pieces
- ¼ teaspoon red pepper flakes
- 1 tablespoon Chicken Better Than Bouillon
- 1/2 teaspoon salt
- 1 tablespoon rosemary
- 1 teaspoon oregano
- 2 bay leaves
- 12 cups water
- 2 ½ cups red lentils
- 6 teaspoons lemon juice
Instructions
- In a large pot, heat the oil over medium low.
- Saute the onion, celery, and carrots until soft.
- Add in the garlic, bacon, and red pepper flakes and cook 1 minute.
- Add in the bouillon, salt, rosemary, oregano, bay leaves, water, and lentils. Heat to boiling then simmer until the lentils are soft.
- Remove from heat and add in the lemon juice. Remove the bay leaves.
Nutrition
Calories: 290kcal
Servings: 8
Calories: 290kcal
