How To Make Lentil Soup with Cauliflower and Bacon
This warm lentil soup is loaded with tender cauliflowers and savory bacon, that’s simmered in a rosemary-infused broth, for a light and tasty meal!
Serves:
Ingredients
- 6bacon slices
- 1onion
- 1cuplentils
- 2tspsalt
- ¼tspfresh ground black pepper
- 1½tspdried rosemary
- 1bay leaf
- 9cupswater
- 1small cauliflower head,(about 1½ lbs)
- cupfresh parsley,chopped
Instructions
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In a large pot, cook the bacon strips until crisp.
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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.
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Reduce the heat to moderately low. Add the onion to the pot and cook, stirring occasionally, for about 5 minutes until translucent. Add the lentils, salt, pepper, rosemary, bay leaf and water to the pot.
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Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, for 15 minutes.
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Add the cauliflower florets and simmer, stirring occasionally, for about 15 minutes longer until the cauliflower and lentils are tender. Remove the bay leaf. Stir the parsley into the soup.
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Serve the soup topped with the bacon, and enjoy!
Nutrition
- Calories: 384.45kcal
- Fat: 18.13g
- Saturated Fat: 6.01g
- Trans Fat: 0.06g
- Monounsaturated Fat: 7.74g
- Polyunsaturated Fat: 3.11g
- Carbohydrates: 38.15g
- Fiber: 7.51g
- Sugar: 4.06g
- Protein: 19.20g
- Cholesterol: 28.71mg
- Sodium: 1500.41mg
- Calcium: 75.29mg
- Potassium: 702.76mg
- Iron: 4.32mg
- Vitamin A: 37.53µg
- Vitamin C: 46.41mg
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