LENTIL SOUP WITH BACON

This hearty and wonderful soup will be well appreciated on a winter night! High in fiber, lentils make a great meal. They do not need to be soaked before being cooked. Enjoy this delicious soup with a red wine from Beaujolais such as Brouilly or Fleurie!

Serving 4-6

Preparation: 30 min. cooking time: 45 min.

12 oz French lentils

2 carrots, peeled, cut in half

1 onion, peeled

1 clove

1 bouquet garni (parsley, thyme and bay leaf)

½ cup heavy cream

Salt and pepper

1 package of thin sliced smoked bacon

Put the lentils in a medium stockpot. Cover with cold water. Bring to a boil on high heat. Turn off the heat. Drain.

Stick the clove into the onion.

Put the lentils in the same stockpot with the carrots, onion, bouquet garni, sea salt and pepper.

Cover and cook 30 minutes.

Remove the bouquet garni and onion. Strain the lentils, keeping the carrots and liquid. Puree the mixture with an immersion blender or food processor. Press the soup through a strainer into a large saucepan. Add some cooking liquid and the heavy cream. Bring to a boil. Season the soup with salt and pepper if necessary.

Spread the slices of bacon on a baking sheet covered with parchment paper. Turn the broiler on high. Put the baking sheet in the oven and broil the bacon until crisp and golden.

Serve the soup hot and place 3 slices of bacon over it.

Bon Appétit!