Equipment
* optional
Ingredients
Base & Aromatics
- 200 g smoked bacon, diced
- 1 yellow onion, diced
- 2 carrots, diced
- 1 celery stalk, diced
- 3 garlic cloves, minced
Soup Body
- 500 g sweet potato, peeled and 2cm cubes
- 200 g red lentils, rinsed thoroughly
- 1200 ml chicken stock
- 3 g smoked paprika
- 2 g ground cumin
Finishing
- 15 ml lemon juice
- salt
- black pepper
Nutrition (per serving)
Method
Place the diced bacon in a cold Dutch oven or large pot. Turn the heat to medium and cook slowly until the fat renders and the bacon becomes crispy, about 8-10 minutes. 160°C/320°F is an ideal pan surface temperature for rendering.
Remove the crispy bacon with a slotted spoon and set aside on paper towels. Leave approximately 30ml (2 tbsp) of rendered fat in the pot. If the bacon was lean, supplement with a splash of olive oil.
Add the diced onion, carrots, and celery to the hot bacon fat. Sauté over medium heat until the onions are translucent and softened, approximately 5-7 minutes.
Stir in the minced garlic, smoked paprika, and cumin. Cook for 1 minute until fragrant, being careful not to burn the garlic.
Add the sweet potato cubes, rinsed lentils, and chicken stock. Increase heat to high to bring to a boil, then reduce to a low simmer.
Cover the pot partially and simmer gently for 20-25 minutes, or until the sweet potatoes are fork-tender and the lentils have broken down completely.
Remove from heat. For a rustic texture, mash slightly with a potato masher. For a smooth soup, use an immersion blender to puree half of the soup. Stir in the lemon juice.
Taste and adjust seasoning with salt and pepper. Be cautious with salt as the bacon garnish will add salinity. Ladle into bowls and top generously with the reserved crispy bacon.
Chef's Notes
- Red lentils (Lens culinaris) are chosen here because they disintegrate when cooked, creating a naturally creamy thickener without needing flour or cream.
- The acid component (lemon juice) is crucial. It cuts through the starchy density of the lentils and the fat of the bacon, brightening the entire dish.
- If you want a smoother, more elegant finish, pass the final soup through a fine-mesh sieve, though this removes the rustic charm.
- For a spicy kick, add a pinch of cayenne or chili flakes during the garlic sauté step.
Storage
Refrigerator: 4 days — Store bacon garnish separately to maintain crispness.
Freezer: 3 months — Thaw overnight in the fridge. May require a splash of water when reheating as lentils thicken over time.
Reheating: Simmer gently on stovetop, adding water or stock to reach desired consistency.
