Green lentil soup with rutabaga and smoked bacon

Ingredients:

For 6/8 people

1 tablespoon of olive oil
150 g. of smoked bacon
1 onion
2 cloves of garlic
2 large carrots
400 g. of rutabaga
1 liter of water
2 chicken bouillon cubes
125 g. of green lentils from Le Puy
1 organic lemon
Parsley (fresh or frozen)
Salt, ground pepper

preparation of recipe

Peel the carrots.
Wash the carrots.
Cut carrots into pieces. Make a reservation.
Peel the piece of rutabaga
Wash the piece of rutabaga.
Cut the rutabaga piece roughly. Make a reservation.
Wash the lentils and wring them out. Make a reservation.
Peel the garlic. Remove the germ from the middle and cut it into pieces.
Peel the onion, chop it and set aside.
Cut the bacon into small pieces. Make a reservation.
Place the olive oil in a casserole dish.
Fry the bacon for a few minutes with the onion and garlic, stirring regularly.
Add carrots, rutabaga and lentils.
Let it all come together for 2 minutes, stirring constantly.
Pour in the liter of water and the crumbled bouillon cubes.
Zest the lemon over the casserole (save the lemon for another use of the juice).
When it boils, let it cook for 30 minutes (add water if necessary).
After 30 minutes, blend the soup, keeping the lentils whole.
Add salt and pepper. Taste and adjust seasoning if necessary.

Chop the parsley.

Pour soup onto plates.

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