Cauliflower & Lentil Soup

By Kevin • 30 or Less, Meat, Soups, Uncategorized • 27 Apr 2014

Cauliflower & Lentil Soup

Sure, you could make this without the bacon, but you’d be missing the beautiful smokiness it imparts. The bits of bacon also add a textural element that take this dish from a soup course to feeling more like a complete meal. Broccoli might work well in place of the cauliflower, though I haven’t tried it myself. If you’re feeling adventurous, give it a try and let me know your results.

Time: 30 minutes

Serves: 6

Ingredients:

4 thick strips bacon – sliced to ¼” matchsticks
1 onion – chopped
19 ounce can lentils – rinsed and drained
2 pounds cauliflower florets – cut into bite size pieces
8 cups chicken stock
2 teaspoons dried rosemary – crumbled
¼ teaspoon crushed red chili
¼ teaspoon fresh ground black pepper
2 tablespoons parsley – chopped
2 teaspoons or to taste kosher salt

 

Preparation:

Place a large pot on medium heat and add the bacon. Cook, stirring occasionally until just browned. Remove the bacon with a slotted spoon and set it aside.

Discard all but two teaspoons of the bacon fat and add the onion to the pot, stirring occasionally for three minutes.

Stir in the lentils, cauliflower, stock, rosemary, chili and pepper. Partially cover the pot and turn the burner to high. Once a boil is reached, reduce heat to simmer and cook for fifteen minutes.

Return the bacon to the pot. Stir in the parsley and salt to taste.

Serve immediately.

Get the PDF and nutrition info

2 Responses

  1. Dave

    Looks great Kevin! Just printed it for Linda to make this week.

    • Hey! I thought YOU were the cook. 😉

      It’s a great soup regardless of who cooks it. I definitely need to cook for you the next time you’re in town.

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