This recipe is the perfect good-bye to this chilly season we leave behind. Made with bacon, hearty french lentils, and collard greens. A soup that embraces all the goodness that winter brings and soon will leave behind. Served with warm crusty bread for dipping and a big salad, this soup is the perfect hearty, healthy, and warming dinner.
8cupschicken brothor veggie broth, can also substitute half water and half broth
Instructions
In a large dutch oven/soup pot (I use this one), add the chopped bacon pieces. Cook bacon for 5 minutes, over medium to high heat.
Add in the celery, carrots, and onions. Cook until the onions are translucent, about 4-5 minutes. Add the minced garlic, cook until fragrant (about a minute).
Add the whole thyme sprigs, lentils, and thinly sliced collards, to the pot. Stir to combine ingredients.
Make a well in the center of the pot and pour in 1 cup of the liquid (broth or water), gently scrap the bottom the pot to remove little bacon bits and flavor.
Pour in the remaining broth/water and stir to combine.
Bring the soup to a boil, then reduce to simmer.
Simmer for about an hour until the lentils are soft and tender.
Add in the mustard (to taste, 1-2 tablespoons), salt, and apple cider vinegar.