Welcome back food family!
Today I made this delicious spicy lentil soup. I hope you enjoy it as much as we did! 👌🏽
Portions: 6 to 8
Ingredients:
4 slices SANDWICH BREAD no crust and cut in small squares
1/4 cup UNSALTED BUTTER melted
8 BACON slices cut into squares
2 GREEN ONION sliced for garnish
1 cup LENTILS (yields 2 cups cooked)
3 to 4 cups WATER
1/4 ONION
1 BAY LEAF
2 JALAPEÑO deseeded (can add more and not deseed if you like spice)
1 tsp BADIA COMPLETE
1 tsp MEXICAN OREGANO
2 tbs KNORR CHICKEN BOUILLON
1/2 cup MEXICAN CREMA
1/4 cup OLIVE OIL
1-1/2 tsp KOSHER SALT
1/2 tsp BLACK PEPPER
Instructions:
1-Mix the bread slices with the butter and bake at 350 degrees Fahrenheit for 6 minutes. Remove from the oven and mix with a spoon. Bake another 6 minutes. Set aside.
2-Add a teaspoon of olive oil to a pan over medium heat. Once hot toss in the sliced BACON. Keep stirring with a spoon until crispy. Set aside.
3-Slice the GREEN ONION. Set aside.
4-Cook the LENTILS in 3 to 4 cups of water with the ONION, BAY LEAF and 1 tsp KOSHER SALT for 20 minutes or until soft.
5-Blend the LENTILS, JALAPEÑO, BADIA COMPLETE, MEXICAN OREGANO, KNORR CHICKEN BOUILLON , MEXICAN CREMA and 3 to 4 cups of the lentil liquid. Set aside.
6-In a pot over medium heat add the rest of the OLIVE OIL. Once hot pour the soup to fry. Continuously mix.
7-While the soup cooks, add the KOSHER SALT and BLACK PEPPER as needed. Keep stirring for about 5 to 10 minutes.
8-Add more water as needed if it gets too thick.
9-Serve on a plate. Garnish with a drizzle of olive oil, sprinkle the croutons, bacon bits and green onions. Enjoy hot.
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