8 cups chicken broth
16 oz raw lentils, rinsed well
4 lg Roma tomatoes, chopped
2 cups sweet onion, chopped
2 cups portabella mushrooms, chopped
3 slices thick cut bacon, chopped
1/2 cup dry red wine
1/4 cup fresh basil, chopped
1 Tbs fresh thyme (leaves only)
2-3 Tbs garlic, chopped
1 cup carrots, chopped or shredded
4 stalks celery, chopped
1 Tbs wine vinegar
1 Tbs turmeric
2-3 tsp sea salt
Fresh ground pepper to taste
In a large dutch oven or soup pot add chicken broth, lentils, turmeric, sea salt and pepper. Bring to a light boil, reduce heat to simmer. Cover and simmer on low for two hours.
After the lentils have simmered for two hours, in a separate pan saute bacon, add onions, garlic, celery, mushrooms, carrots, fresh thyme and fresh basil. Saute together until onions are tender and flavors have blended well.
Add sautéed ingredients, dry red wine, wine vinegar and chopped tomatoes to lentils. Season with salt and pepper to taste and continue to cook covered on a low simmer for 3 hours.
Garnish with fresh Parmesan cheese if desired.
Variations & Tips:
To make soup vegetarian simply substitute vegetable or mushroom broth for the chicken broth and omit the bacon.
Fresh ground pepper is a key ingredient in creating the flavors in the soup don’t be afraid to be generous with it.
Stir soup every now and then as it cooks to avoid sticking to bottom.
This soup can also be made in a slow cooker.
From my home to yours, enjoy!