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Food Fare: Scottish RecipesLentil Soup with Bacon

Combine the onion, celery, carrot, bacon and garlic in a large cooking pot. Stir over medium heat for about two minutes. Reduce heat to medium-low, cover and cook until the vegetables are tender (about eight minutes). Uncover and pour in the chicken stock (or broth), and add the lentils and thyme. Bring to a boil. Reduce the heat and simmer, uncovered, until the lentils are tender, stirring occasionally, for about forty-five minutes. Transfer half of the soup to a food processor and let cool slightly. Then puree until the mixture is smooth, and return to the other half of the soup in the pot. Mix well, and bring the soup to a simmer. Thin with more broth of desired. Season with salt and black pepper to taste, and serve hot. The soup can also be refrigerated (covered), and reheated at a later time.


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