Soups
Smoked Bacon and Lentil Soup
Ridge Lytton Springs
650 Lytton Springs Road
Healdsburg, CA 95448
ridgewine.com
- RECIPE YEAR: 2013
- RECIPE BY: Jesse Mcquarrie, Feast Catering
- YIELD: Serves 16
- PAIRS WELL WITH: Ridge Lytton Springs Zinfandel
Smoky lentils and bacon make this soup a natural pairing for Ridge Zinfandel. Its simplicity really showcases what wine country is all about, with locally sourced ingredients and, of course, the symbiotic nature of food and wine when they’re enjoyed together.
Ingredients:
- 2 tablespoons olive oil
- 4 quarts diced white onions
- 2 quarts diced celery
- 2 quarts diced carrots
- 10 garlic cloves, minced
- 1/2 pound smoked bacon, chopped
- 2 bunches fresh flat-leaf parsley, chopped
- 2 bunches fresh thyme, chopped
- 2 bunches fresh basil, chopped
- 4 quarts black lentils
- 6 quarts vegetable or chicken stock
- Salt and freshly ground pepper, to taste
Directions:
In a large stockpot over medium-high heat, warm the olive oil. Add the onions, celery, carrots, garlic, bacon and half each of the parsley, thyme and basil. Cook, stirring occasionally, until the vegetables are translucent and the fat has rendered from the bacon. Add the lentils and stir briskly. Add the stock, making sure the liquid covers the lentils by at least 2 inches. Bring the mixture to a simmer and cook until the lentils are tender, about 1 hour. Add the remaining parsley, thyme and basil. Season the soup with salt and pepper and serve.
