Rainbow Lentil Soup with Bacon and Sage

Rainbow lentil soup with bacon sage and cilantro garnish
Rainbow lentils with bacon and sage soup recipe for New Year’s Day

It’s a new year, full of potential and purpose. It’s also a time to honor old traditions and new resolutions. Every year, I make a big ol’ pot of lentil soup for the first week of January. This year’s soup had a new delightful twist: I added bacon and sage, which gave it a nice, rich, smoky flavor. I simply had to share this recipe with the world.

 

Rainbow lentils
A rainbow blend with lentils, split peas, and barley. How pretty!

Lentils are believed to bring prosperity because they are shaped like little coins. Would you like a bowl of money? Yes, please!

Lentils are incredibly healthy and satisfying. Would you like a bowl of weight loss? Yes, please!!!

This year, I figured I’d double down on my luck and I added bacon to the pot. Pork is also eaten as a traditional New Year’s treat. It symbolizes the pig’s steady progress as he roots–always moving forward. I added a few leaves of fresh sage from my garden. Hopefully, the sage will to add a dash of wisdom to my year. It’s always good to smudge your soul every now and then.

So here’s my recipe for rainbow lentils with bacon and sage soup. It will not only warm your heart, fill your tummy, and soothe your soul, it might even bring a little money magic to us all in 2018! Enjoy.

The Recipe

Ingredients

  • 6 slices of bacon, chopped in 1″ squares
  • 3-4 cloves of garlic, minced

    chopped-bacon-for-soup
    Bacon is my buddy
  • 1 yellow onion
  • 4 stalks of celery
  • 4-5 carrots
  • 1 zucchini
  • 1 cup lentils, rainbow variety or other
  • 5-6 whole sage leaves
  • salt and pepper to taste
  • 2Tbs chicken stock dissolved in 2c water
  • cilantro (optional to garnish)
fresh sage soup ingredients carrots celery onion
Fresh sage to smudge your tummy

Directions

In a heavy stock pot, cook bacon on medium heat. I let mine cook just until tender, not crispy. Remove with slotted spoon and set aside. I leave about a tablespoon of fat in the pan for taste. (And because I hate trying to dispose of bacon grease)

Add another tablespoon of olive oil to the pan on high heat and sauté your chopped veggies for a few minutes until fragrant. Return bacon to pot and cook all together for 3-4 minutes on high. Then add your sage leaves. Remember to count them if you plan on removing them before serving. I personally don’t mind leaving them in.

Next, add your chicken stock in 2 cups of water. Then add your lentils and another 2 cups of water. Bring to a boil. Reduce heat to low, cover, and simmer for 40-45 minutes. Add salt, pepper, and cilantro to serve. If you plan on saving some to eat for leftovers, you can add more water when you reheat it and really get good mileage out of it. I’m heading to kitchen now to finish it off. Enjoy and Happy New Year’s to all.

 

 

What Say You?