I love red lentils ( I have no idea why they call them red, they’re clearly orange), they have a delicate subtle flavor and the fact that they are hulled makes them cook really fast. Too bad they don’t keep this amazing orange color after cooking.
I started doing this recipe last winter, it’s an idea from Foodnetwork Magazine. I tried making this recipe both with brown lentils and yellow split peas, yellow split peas are working fine, brown lentils not so much. They have too much of a strong flavor which somehow interfere with the other flavors of the dish. Hope you like it!
Ingredients (5 - 6 servings)
1 tablespoon olive oil
3 slices bacon, finely chopped
1 medium onion, chopped
1 tablespoon chopped dill
2 celery stalks into slices
2 medium carrots into slices
3 medium potatoes quartered
Salt - pepper
4 cups chicken broth
1 cup red lentils soaked in cold water for 15 - 20 minutes
1/2 cup frozen green peas
Greek yogurt and some lemon for serving
How to make
Soak the lentils for 15 minutes in cold water.
Place a pot over medium-high heat and add the olive oil. When the oil is hot add the bacon with the onion and stir for 1 minute. Add the dill and stir again. Cook for about 3-4 minutes and add the celery, carrots, potatoes, salt and pepper. Stir and add 1 cup of the broth. When it comes to a boil, lower the heat and simmer for 10 minutes.
Add the remaining broth, the drained red lentils and simmer for 10 - 15 minutes. Add the peas and simmer for another 10 minutes.
Serve each bowl of soup with a spoonful of
Greek yogurt and a few drops of lemon juice.