Recipe Details

Ingredients

• 8 thick-cut bacon slices, cut into 1⁄2-inch pieces

• 1 medium-size yellow onion, chopped (1 1⁄2 cups)

• 2 celery stalks, finely chopped (1⁄2 cup)

• 3 large garlic cloves, minced (1 1⁄2 Tbsp.)

• 1 teaspoon ground cumin

• 1 large sweet potato, peeled and chopped into 3⁄4-inch cubes (3 cups)

• 1 1/2 cups dried brown lentils

• 8 cups lower-sodium chicken broth

• 1 (14.5-oz.) can fire-roasted diced tomatoes, undrained

• 2 teaspoons kosher salt

• 1/4 teaspoon black pepper

• Chopped fresh flat-leaf parsley

Description

1. Cook bacon pieces in a large Dutch oven over medium-high, stirring often, until crisp, about 10 minutes. Drain on paper towels, and set aside. Remove and discard all but 2 Tbsp. drippings from Dutch oven.

2. Add onion, celery, and garlic to Dutch oven. Cook over medium-high, stirring often, until softened, about 5 minutes. Add cumin, and cook, stirring constantly, until toasted, about 1 minute. Stir in sweet potato, lentils, broth, tomatoes, salt, and pepper. Bring to a boil over medium-high. Reduce heat to medium-low; simmer until lentils are tender, 45 to 50 minutes. Spoon soup evenly into 6 bowls. Top with reserved bacon pieces, and sprinkle with parsley.