Five Alarm Lentil Soup Recipe Foodcom

Steps:

• The night before, wash the lentils and let soak overnight covered in cold water.
• Next day, drain the lentils.
• In a large dutch oven or soup pot, saute the diced bacon until golden brown.
• Add sliced onions and diced carrots and saute until the onions are golden.
• Add the lentils, water, sliced celery, salt, pepper, thyme and bay leaves.
• With a grater, grate the peeled potato into the lentil mixture.
• Add the ham bone.
• Simmer, covered, for about 3 hours. The lentils should be tender.
• Remove the bay leaves and ham bone. Cut all bits of meat from the ham bone and return the meat to the soup.
• To serve at once, add the lemon juice and enjoy!
• To serve the next day, refrigerate soup adn then add the lemon juice and reheat.

Steps:

• .Heat the oil in a Dutch oven over medium-high heat. Add the onions and carrots and saute until they begin to soften, 6 to 8 minutes.
• Stir in the garlic, paprika, cumin, bay leaves, tomato paste and sriracha, cooking for 1 to 2 minutes, until aromatic. (You might want to start with a lesser amount of the sriracha - it is powerful stuff).
• Add the tomatoes and scrape up any brown bits from the bottom of the pot with a wooden spoon.
• Pour in the lentils and stock, stirring to combine. Bring to boil, lower the heat, and simmer, uncovered, for 20 to 30 minutes, until the lentils are softened and cooked through.
• Season with salt and pepper to taste, and discard the bay leaves. (I did not feel it needed either salt or pepper).
• Ladle into bowls and garnish as desired. (I particularly like a dollop of sour cream).

Steps:

• Heat the oil in a large Dutch oven over medium-high heat. Add the onions and carrots and sauté until they begin to soften, 6 to 8 minutes. Stir in the garlic, paprika, cumin,bay leaves, tomato paste, and Sriracha, cooking for 1 to 2 minutes, until aromatic. Add the tomatoes, and scrape up any of the brown bits that have accumulated at the bottom of the pot with a wooden spoon.
• Pour in the lentils and vegetable stock, stirring to combine. Bring to a boil, lower the heat, and simmer, uncovered, for 20 to 30 minutes, until the lentils are softened and cooked thoroughly. Season with salt and pepper to taste. Discard the bay leaves. Ladle into bowls. Garnish with a dollop of sour cream, a sprinkling of cilantro, and perhaps a last minute squiggle of Sriracha for color and zip.
• OVER THE TOP TIP
• Instead of garnishing with a spoon of plain sour cream, try a dollop of Sriracha Sour Cream (page 24) in your bowl to bring on some extra pain.