Lentil Soup with Cauliflower and Bacon

Lentil Soup with Cauliflower and Bacon
Photo by © Melanie Acevedo

Ingredients

  • 1 small head cauliflower (about 1 1/2 pounds), cut into small florets (about 1 quart)
  • 6 slices bacon, cut crosswise into thin strips
  • 2 teaspoons salt
  • 1 cup lentils
  • 6 slices bacon, cut crosswise into thin strips
  • 1 onion, chopped
  • 1 bay leaf
  • + 13 more ingredients
    • 9 cups water
    • 2 teaspoons salt
    • 1 cup lentils
    • 1 ½ teaspoons dried rosemary, crumbled
    • ¼ teaspoon fresh-ground black pepper
    • 1 onion, chopped
    • ¼ teaspoon fresh-ground black pepper
    • 1 small head cauliflower (about 1 1/2 pounds), cut into small florets (about 1 quart)
    • 1/3 cup chopped fresh parsley
    • 9 cups water
    • 1 bay leaf
    • 1 ½ teaspoons dried rosemary, crumbled
    • 1/3 cup chopped fresh parsley

1. In a large pot, cook the bacon strips until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Discard all but 2 tablespoons of the bacon fat or, if there's less than 2 tablespoons, add enough olive oil to make up the amount. 2. Reduce the heat to moderately low. Add the o...

View full recipe at My Recipes

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