Red Lentil Soup With Sage And Bacon

Red lentils, which actually have a deep-orange color, are rounder and smaller than the more common brown variety.

In a large saucepan over medium-high heat , cook the bacon until crisp , about 3 minutes.

Transfer the bacon to a piece of paper towel , and set aside.

Discard all but 1 tablespoon bacon drippings from pan.

Add the garlic , onion , and carrots to saucepan.

Cook vegetable mixture over medium heat until tender , about 5 minutes.

Add the minced sage , and cook 1 minute more.

Add the lentils , cumin , and chicken stock.

Stir to combine.

Simmer until lentils are cooked and falling apart , 20 to 25 minutes.

To serve , divide the hot soup among four soup plates , and garnish with the reserved bacon and additional sage.

bacon, garlic cloves, onion, carrots, fresh sage leaves, red lentils, ground cumin, low sodium chicken broth