Red Lentil Soup with Peppery Feta Shortbread
From Goat Cheese, by Maggie Foard
From Goat Cheese by Maggie Foard, Gibbs Smith, Publisher 2008. Reprinted with permission.
- Servings: 6.
In Goat Cheese, author Maggie Foard recommends using tiny red lentils from Phillps Ranch in Pescadero to make this soup that comes together in about an hour, but any small red lentils will be fine. She likes to serve it on a cold winter night with her Peppery Feta Shortbread that can be made in the time it takes for the soup to cook.
See our link to her recipe for Peppery Feta Shortbread.
- 4-6 slices applewood smoked bacon (like Niman Ranch bacon), diced
- 1 large onion, diced
- 1-2 tablespoons minced fresh sage leaves
- 4 good-size carrots, diced
- 2 cups petite crimson lentils or any small red lentils, rinsed
- 6 cups chicken stock, homemade (or low-sodium canned is just fine for this soup)
- Peppery Feta Shortbread dough
- Salt and freshly ground pepper to taste
- Warm a large, heavy saucepan over medium heat and add the bacon. Cook for 2 minutes and then add the onion. Once the onion is soft, add the sage, carrots, lentils and stock. Bring to a boil and let simmer for about 45 minutes.
- Bake the shortbread as directed (see our link to the recipe).
- Season the soup with salt and pepper at the table, if needed. The bacon and shortbread may be salty enough, so taste before adding more.