Ingredients
- 2 tablespoons olive oil
- 1 cup finely chopped onion
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped celery
- 1/2 cup diced bacon
- 2 teaspoons kosher salt
- 1 pound lentils, picked and rinsed
- 2 quarts chicken or vegetable broth
- 1/2 teaspoon freshly ground coriander
- 1 bay leaf
- 1 tea spoon marjoram
- Pepper to taste
- 1 soup spoon sugar
- ½ cup white vinaigrette
Directions
Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery, bacon and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, broth, marjoram, coriander, bay leaf, salt and pepper and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Before serving add sugar and vinaigrette to soup (optional) for a sweet and sour effect
