Hearty Lentil Soup with Lardons

 

10 ounces thick-cut bacon (about 8 slices), cut into 1/2-inch-thick lardons

2 medium onions, chopped (about 3 cups)

3 medium carrots, chopped (about 2 cups)

4 stalks celery, chopped (about 2 cups)

8 ounces cremini mushrooms, sliced (about 2 cups)

3 cloves garlic, finely chopped

1 T. roughly chopped fresh thyme leaves

1 tsp. kosher salt

1 tsp. ground black pepper

2 cups French green lentils, rinsed

10 cups low-sodium chicken broth

 

Cook the bacon in a large (7- to 8-quart) Dutch oven over medium-high heat, stirring occasionally, until browned and crisp. Use tongs or a slotted spoon to remove the bacon from the pan and transfer to a plate lined with paper towels to drain. Add the onions, carrots, celery, and mushrooms to the bacon fat in the pan and sauté until beginning to soften, about 7 minutes. Add the garlic, thyme, salt, and pepper, stirring to incorporate. Stir in the lentils, add the broth, and bring the soup to a boil. Reduce the heat to medium-low, cover, and cook until the lentils are tender, about 40 minutes. Add the crisp lardons and stir to incorporate.  Taste the soup and add a bit more salt or pepper, if you like. Serve hot.