![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2023\/03\/Hearty-Lentil-Soup-with-Lardons-678x1024.jpg\")
Hearty Lentil Soup with Lardons<\/p>\nHearty Lentil Soup with Lardons<\/p>\n
<\/p>\n
10 ounces thick-cut bacon (about 8 slices), cut into 1\/2-inch-thick lardons<\/p>\n
2 medium onions, chopped (about 3 cups)<\/p>\n
3 medium carrots, chopped (about 2 cups)<\/p>\n
4 stalks celery, chopped (about 2 cups)<\/p>\n
8 ounces cremini mushrooms, sliced (about 2 cups)<\/p>\n
3 cloves garlic, finely chopped<\/p>\n
1 T. roughly chopped fresh thyme leaves<\/p>\n
1 tsp. kosher salt<\/p>\n
1 tsp. ground black pepper<\/p>\n
2 cups French green lentils, rinsed<\/p>\n
10 cups low-sodium chicken broth<\/p>\n
<\/p>\n
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 saut\u00e9 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.\u00a0 Taste the soup and add a bit more salt or pepper, if you like. Serve hot.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n