Ingredients
Equipment
Method
- Rinse and drain lentils in a seive, then set aside.
- In a medium sauce pot, heat oil over medium heat, add onion and sauté for about 3 minutes, then add the celery, and continue cooking for 1-2 minutes, then add garlic and sauté for another minute. If you are using bacon, cut bacon into strips and over medium-high heat, add to pot stirring occasionally until well cooked and crispy. Remove bacon and reserve the fat, then sauté the onion, celery and garlic. You may need to add 1/2 tablespoon of oil if the bacon is lean.
- Add vegetable broth or water, lentils, bay leaf, salt and pepper. If using dry thyme, add it at this stage. Simmer on low for about 30 minutes until lentils are tender and cooked. The last few minutes, add fresh thyme and bacon if using.
- Making the roux: In a skillet, add butter or oil, when butter is melted or oil is warm, stir in flour to create a paste, then stir in the paprika, and combine well. Add a ladle or two of the soup broth into the skillet, stirring to a smooth consistency. Increase heat to a low boil, then add to soup, stirring to create a smooth creamy texture. Remove the bay leaf's and fresh thyme sprigs before serving.
- Garnish with hard boiled egg, croutons, fresh parsley or fresh thyme. Serve with crusty bread or toasted baguettes.
Nutrition
Notes
Store in the refrigerator for up to 5 days.