Having some cold and wet weather here in Medford so it’s time to make a hearty soup.
1 tablespoon olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 carrot, chopped
1 stalk celery, chopped
1/2 cup bacon, cooked crisp, drained and chopped
1 teaspoon cumin
1/2 teaspoon coriander
3 sprigs thyme (or 1/2 teaspoon dried)
1 sprig rosemary (or 1 teaspoon dried)
1 potato, peeled and cubed
1 tomato, chopped
1 small can corn
1 cup lentils, dry
6 cups chicken stock
1 bay leaf
salt and pepper to taste
1. In a large pot over medium heat, add the oil and onion. Stir until fragrant, then add the garlic, salt and pepper. Stir to mix, then add the carrot and celery. Cook while stirring for 3 minutes.
2. Add the cumin, coriander, thyme, rosemary and the potatoes. Stir together and cook for an additional minute.
3. Add the tomato, corn, lentils, bay leaf and broth. Stir together and bring to a simmer. Cover with a lid and cook on low heat for 40 minutes, stirring periodically to prevent lentils from sticking together.
4. Remove the bay leaf, thyme and rosemary stems.