Lentil Soup with Cauliflower and Broccoli
Ingredients
- 6 slices bacon, cut crosswise into thin strips
- 1 onion, chopped
- 1 C. lentils
- 2 tsp. salt
- 1/4 tsp. fresh-ground black pepper
- 1 1/2 tsp. dried rosemary, crumbled
- 1 bay leaf
- 9 C. water
- 2 C. each fresh cauliflower and broccoli, cut into small florets
- 1/3 C. chopped fresh parsley
Directions
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 Tbs. of the bacon fat or, if there's less than 2 Tbs., add enough olive oil to make up the amount. Reduce the heat to moderately low. Add the onion to the pot and cook, stirring occasionally, until translucent, about 5 minutes.Add the lentils, salt, pepper, rosemary, bay leaf, and water to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, for 15 minutes. Add the cauliflower and broccoli florets and simmer, stirring occasionally, until the cauliflower and broccoli and lentils are tender, about 15 minutes longer. Remove the bay leaf. Stir the parsley into the soup. Serve the soup topped with the bacon.
