Ingredients
2 Tablespoons olive oil
1 onion, finely chopped
2 Celery stalks, sliced
4 carrots, peeled and sliced
1 yam, peeled and cut into 2-inch pieces
2 cups split lentils or split peas, rinsed and picked over
8 cups of broth of choice
2 bacon slices or 1 ham hock
1 teaspoon Kiss the chef spice Universal or other seasoning salt
1 teaspoon cumin, ground
6 bacon slices for garnish
Steps to Follow
• In a large Dutch oven, heat the oil over medium heat. Sauté the onion for 3 to 5 minutes or until softened. Add the celery, carrots, and yam and sauté for 3 minutes or until just slightly softened.
• Add the lentils and broth, 2 bacon slices or a ham hock, seasoning salt, and cumin, and bring to a simmer over medium-low heat. Partially cover and cook for 50 to 60 minutes or until the lentils are tender. Remove and discard the bacon or ham hock.
• While the soup is cooking place the 6 bacon slices in a skillet and cook over medium-high heat until crisp. Transfer to paper towel the train. Crumble and set aside.
• When the soup is finished cooking, coarsely puree the soup I the pot with a hand blender or in batches in a blender. Return the soup to as serving pot, season and adjust to taste.
• To serve, ladle into soup bowls and garnish with the crumbled bacon.