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Winter Lentil Soup
Makes: 4 servings
1/4 lb. bacon, cut into thin strips (about 4 slices)
1 med onion, chopped
3 med carrots, diced
3 cloves garlic, minced
1 cup brown lentils, rinsed and drained
1 quart reduced-sodium chicken broth
1 cup water
1 tsp. dried thyme leaves
1/4 cup FRANK'S RedHot® Cayenne Pepper Sauce
<p>SAUTE bacon, onion, carrots and garlic in large Dutch oven or saucepan until bacon is crisp and vegetables are tender. Stir in lentils, broth, water and thyme.</p><p>BRING to a boil; reduce heat. Simmer, covered, for 30 minutes or until lentils are tender.</p><p>STIR in Frank's RedHot Sauce. Remove 1 cup soup mixture. Place in blender; cover and process until smooth. Stir into soup; heat through. If desired, serve with croûtons and shredded Parmesan cheese.</p>
Makes: 4 servings
1/4 lb. bacon, cut into thin strips (about 4 slices)
1 med onion, chopped
3 med carrots, diced
3 cloves garlic, minced
1 cup brown lentils, rinsed and drained
1 quart reduced-sodium chicken broth
1 cup water
1 tsp. dried thyme leaves
1/4 cup FRANK'S RedHot® Cayenne Pepper Sauce
<p>SAUTE bacon, onion, carrots and garlic in large Dutch oven or saucepan until bacon is crisp and vegetables are tender. Stir in lentils, broth, water and thyme.</p><p>BRING to a boil; reduce heat. Simmer, covered, for 30 minutes or until lentils are tender.</p><p>STIR in Frank's RedHot Sauce. Remove 1 cup soup mixture. Place in blender; cover and process until smooth. Stir into soup; heat through. If desired, serve with croûtons and shredded Parmesan cheese.</p>
Winter Lentil Soup
Makes:
4 servings
Prep Time: 10 min
Cook Time: 40 min
Ingredients
- 1/4 lb. bacon, cut into thin strips (about 4 slices)
- 1 med onion, chopped
- 3 med carrots, diced
- 3 cloves garlic, minced
- 1 cup brown lentils, rinsed and drained
- 1 quart reduced-sodium chicken broth
- 1 cup water
- 1 tsp. dried thyme leaves
- 1/4 cup FRANK'S RedHot® Cayenne Pepper Sauce
Directions
SAUTE bacon, onion, carrots and garlic in large Dutch oven or saucepan until bacon is crisp and vegetables are tender. Stir in lentils, broth, water and thyme.
BRING to a boil; reduce heat. Simmer, covered, for 30 minutes or until lentils are tender.
STIR in Frank's RedHot Sauce. Remove 1 cup soup mixture. Place in blender; cover and process until smooth. Stir into soup; heat through. If desired, serve with croûtons and shredded Parmesan cheese.
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