- 8 cups chicken broth
- 16 oz raw lentils, rinsed well
- 4 lg Roma tomatoes, chopped
- 2 cups sweet onion, chopped
- 2 cups portabella mushrooms, chopped
- 3 slices thick cut bacon, chopped
- 1/2 cup dry red wine
- 1/4 cup fresh basil, chopped
- 1 Tbs fresh thyme (leaves only)
- 2-3 Tbs garlic, chopped
- 1 cup carrots, chopped or shredded
- 4 stalks celery, chopped
- 1 Tbs wine vinegar
- 1 Tbs turmeric
- 2-3 tsp sea salt
- Fresh ground pepper to taste
- In a large dutch oven or soup pot add chicken broth, lentils, turmeric, sea salt and pepper.
- Bring to a light boil, reduce heat to simmer. Cover and simmer on low for two hours.
- After the lentils have simmered for two hours, in a separate pan saute bacon, add onions, garlic, celery, mushrooms, carrots, fresh thyme and fresh basil. Saute together until onions are tender and flavors have blended well.
- Add sautéed ingredients, dry red wine, wine vinegar and chopped tomatoes to lentils. Season with salt and pepper to taste and continue to cook covered on a low simmer for 3 hours.
- Garnish with fresh Parmesan cheese if desired.
- To make soup vegetarian simply substitute vegetable or mushroom broth for the chicken broth and omit the bacon.
- Fresh ground pepper is a key ingredient in creating the flavors in the soup don’t be afraid to be generous with it.
- Stir soup every now and then as it cooks to avoid sticking to bottom.
- This soup can also be made in a slow cooker.