We have recently been finding some new hikes around town and finding some really nice trails. Over the last few months my fiance and I have racked up a huge wildflower photo collection along with some beautiful snaps of the scenery.
Lupine
California Poppies
Wild Pansies
Wild Roses
When we get home on the weekends from hiking we’re usually not in the mood to work on complicated dinners
Spotted this cool guy on the trail!
That goes for the busy work day nights as well–ain’t nobody got time for that! Enter: Bacon Lentil Soup to the rescue. The healthy lentils cancels out the bacon right?? Pretty sure that’s how nutrition works. Anyways, I am a big fan of this soup as it’s simple to throw together and full of good stuff. The bell peppers and mushrooms go great in this recipe which is flavored with white wine, fresh sage, garlic and spices. A pinch of cinnamon lends itself great to the flavors of the recipe. I like the bacon with this recipe because–well do I even need to explain why? You can definitely remove the bacon to make this vegan or vegetarian.
Bacon & Lentil Soup with Vegetables
Ingredients
- 4 cups brown or green lentils par-boiled
- 1 onion chopped
- 7 slices bacon diced
- 3/4 cup white wine
- 6 carrots diced
- 6 celery diced
- 4 cloves garlic minced
- 3 bell peppers diced, I used red and yellow
- 1 cup brown bella mushrooms diced
- 1 tbsp fresh sage minced
- 45 oz tomato sauce
- 2 tsp paprika
- 1 tbsp dried parsley
- 1/4 tsp cinnamon
- pinch cayenne
- 6 cups chicken or vegetable stock
- handful shaved white cheddar for garnish
- salt and pepper to taste
Instructions
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In a small pot, add the lentils and submerge in water. Boil for 5-10 minutes until the lentils have softened slightly. Drain the water and set aside.
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In a large stock pot, add bacon and cook until the fat is rendered, about 3 minutes. Add the onion, bell peppers, celery, carrots and cook until soft, about 7-8 minutes.
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Stir in the garlic, sage, cayenne, cinnamon, paprika and mushrooms. Cook 2-3 minutes.
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Stir in the white wine and let it cook down, uncovered about 2-3 minutes.
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Add the parsley, tomato sauce, lentils and stock. Cook low until the lentils are soft, about 45-50 minutes.
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Serve with shaved white cheddar and crusty bread. Enjoy!
