Lentil Soup with Mushroom Chicken Bone Broth
Disguised as a comfort food, this lentil soup contains dietary fiber, B vitamins, and antioxidants. The olive oil rounds out the flavor, while a touch of lemon juice (or red wine vinegar, if you have it) brightens it all up.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2 people
Calories 532 kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 slice bacon cut into ¼ inch pieces
- 1 yellow onion chopped
- 1 carrot chopped
- 1 stalk celery chopped
- 2 cloves garlic minced
- Kosher salt
- ¼ teaspoon red pepper flakes
- ½ cup green lentils
- 12 ounces canned diced tomatoes
- 4 cups Kettle & Fire Mushroom Chicken Bone Broth
- Freshly ground black pepper
- 1 lemon juiced
- 2 tablespoons parsley leaves chopped
- ¼ cup Greek yogurt optional
Instructions
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In a medium pot over medium heat, warm 1 tablespoon oil until shimmering. Add the bacon and cook just until the fat starts to render, 3 to 5 minutes.
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Add the onion, carrots, celery, and a pinch of salt and cook, stirring, until the vegetables become soft, 8 to 10 minutes. Then add the garlic and red pepper flakes; cook until fragrant, 1 to 2 minutes.
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Stir in the lentils. Then add the crushed tomatoes and bone broth. Bring the soup to a boil, then reduce heat to a simmer. Cook, covered, until the lentils are soft, 20 to 25 minutes.
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Add the lemon juice. Then remove from the heat and season with salt and pepper. Garnish with the parsley and Greek yogurt, if using.
Recipe Notes
Gluten free