Beats give your soup a burgundy color. I absolutely love that color.
Bacon (extra thick), 2 strips, chopped
Bay leaves, 4
Beat, 1, small, chopped
Black pepper, 1 tbsp, ground
Broth (beef), 8 cups
Carrots, 3, small, chopped
Celery stalks, 3, medium, chopped
Garlic cloves, 8, chopped
Lentils (green), 2 cups
Olive oil, 3 tbsp
Onions, 1 white, 1 red, chopped
Salt (Kosher), 1 1/2 tbsp
Scallions, 6, finely chopped for decoration
Tomatoes, 2, medium, diced
Thyme (dry), 1 tsp
Water (hot), 2 cups
HOW TO MAKE IT
Heat a Dutch oven or a big pot on medium-high heat for 2 minutes. Lower heat to medium and cook bacon for 5 minutes, until crispy. Add onions and cook for 3 more minutes. Add carrots, celery, salt, pepper, beat, tomatoes and cook for 5 more minutes. Make a spot in the middle of your vegetables, add olive oil and garlic, allowing garlic to cook until fragrant for up to 2 minutes.
Add broth, lentils, thyme, bay leaves, cover and simmer on low for 1 hour. Add 2 cups hot water, uncover and cook for 20 more minutes. Discard bay leaves.
Remove 4 cups of the soup from the pot, except bacon (use a fork to remove any bacon), and puree with an immersion blender. Add it back to the soup. Serve with finely chopped scallions on top. Freezes well for 6 months.
YIELDS: 12 servings.
SOPHISTICATED CULINARY by Lucas Eller