Time: 60 minutes – 20 min prep, 40 min cook
Adapted from Lentil Soup with Sausage, Chard and Garlic from Smitten Kitchen
Lately I’ve been making soup out of my favourite non-soupy dishes. BLT soup was born out of my love of hot crispy bacon, cool lettuce, and spicy sweet tomatoes. Sadly, it’s not tomato season here, but there is absolutely nothing wrong with a can of San Marzano tomatoes, picked at the perfect moment of sun-ripened goodness and packed immediately in a puree of their own yumminess. Much better than those mushy hot-house things available for a zillion dollars a pound in the store in January, (a bit off topic but I saw a head of cauliflower for $9.99 today… needless to say it’s not in my BLT soup).
You Will Need:
- 2 Mild Italian Sausage Links with casings removed.
- 2 slices of thick cut bacon, cut into 1 inch pieces
- 1 medium onion, diced
- 2 medium carrots, peeled and sliced into 1/4 inch rounds, or diced
- 2 celery stalks, sliced
- 2 garlic cloves
- 1/4 tsp black pepper
- 1/8 tsp red pepper flakes
- 2 bay leaves
- 1 can of San Marzano tomatoes, pureed, or 1 can of crushed tomatoes
- 1 cup of green lentils
- 3 cups of chicken broth (that’s 1 carton)
- 3 cups of water
- 2 cups of spinach
- 1/2 cup of sour cream for garnish
- fresh basil and parsley for garnish (optional)
In a dutch oven, over medium heat, render the bacon until crispy and then add the sausage. Using a wooden spoon, break up the sausage as it cooks until it’s no longer pink and starts to brown. Add the onion, carrot, celery, garlic, pepper, and a pinch of salt. Don’t remove any of the fat, you need it to brown the vegetables and for flavor. This is a BLT soup after all and it needs that smokey bacon goodness. There is already salt from the bacon and the sausage so a pinch is good enough for now. Continue to cook until softened.
Add the lentils and stir them in, letting them soften for a few minutes, then add the tomatoes, broth, water, and bay leaves. Season with additional salt and pepper if needed. Bring to a boil and then turn down to a simmer. Cook uncovered until lentils are soft, about 40 min.
The soup will be thick, but trust me, it’s delicious. See the texture in the above photo, that’s what you’re looking for. Ladle into bowls and add a handful of spinach to each. Stir it into the soup so it begins to wilt but will not be mushy by the time you serve. Add a spoonful of sour cream to each bowl (be generous, this is the “mayonaise” part of the BLT and the creaminess is essential to knock this out of the park), garnish with some thai basil and some fresh parsley and enjoy.