The Best Deer Bacon and Lentil Soup
This Deer Bacon and Lentil Soup is amazing and will help chase away the chill during this last month of winter! It's sensationally delicious, ridiculously easy and will convert those who normally don't like lentils - like my wife!
Servings: 6 servings
Ingredients
- 8 slices deer bacon, chopped
- 2 Tablespoons olive oil
- 1 large yellow onion, diced
- 2 stalks celery, diced
- 20 baby carrots, diced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 Tablespoons minced garlic
- 1 14.5 ounce can fire-roasted diced tomatoes
- 6 cups chicken broth
- 1 cup lentils
- 1 teaspoon Herbes de Provence
- 1 packet Sazon Goya seasoning
- ¼ cup fresh parsley leaves, chopped
Instructions
- Fry deer bacon in a 6-quart Dutch oven on stovetop burner over medium-high heat for about 4 minutes. (If you are using traditional pork bacon, fry for about 8 minutes).
- Use a slotted spoon to remove cooked bacon and transfer to a plate for later.
- To the Dutch oven, add olive oil, onion, celery, carrots, salt & pepper, and cook, stirring occasionally, until the onions are soft and translucent, about 7 minutes.
- Add garlic and sauté another 1 minute.
- Add tomatoes (with the juice), chicken broth, lentils, Herbes de Provence, and Sazon Goya and bring to a boil.
- Chop bacon on a cutting board, reserve ¼ cup to garnish the soup, and add remaining bacon to the soup and mix well.
- Reduce heat to low and simmer, uncovered, for about 30 minutes until lentils are tender.
- Garnish with remaining deer bacon and chopped parsley and serve. (Note: The soup may thicken as it sits; thin with a bit of water if necessary.)
