Bacon and Lentil Soup

This was part of the pre-Passover clear-out.  I just didn't want to post two soups in a row.  On the kill list was half a pound of bacon, 2/3 C brown lentils, and less than a cup of Israeli couscous.  The last of the lamb broth from the risotto and some mirepoix turned them into soup.  Not super creative, but I really liked it.

While I was putting this together, I realized that focusing on the flavor combinations of a certain cuisine makes the whole recipe easier to manage.  American soups use one set of flavors.  Indian curry is another. Soups and stews from all over the world have their own specific set of spices and herbs.  I was going for American comfort food for this one, which is what I consider "basic" because it's what I was raised on.  Someone from another part of the world might see the same ingredients and think of them as a novel recipe.  It all depends on your life experience.

* 8 oz bacon
*2/3 C brown lentils
*1 C diced yellow onion
2 ribs celery, diced
2 medium carrots, sliced in rounds
*1 qt chicken or vegetable stock
*1/4 tsp coriander seed
1/4 tsp dried thyme
salt and pepper to taste
*1 C dry Israeli couscous

1.  In a large soup pot, cook bacon over medium heat.  You only need to get it to the safe level if you want it to stay soft, about 10 minutes.  I went halfway to crispy because it was really fatty and I decided to render out some of it.  Remove bacon to a paper towel-lined plate to drain, then chop into bite sized pieces.  Pour off all but 2 Tb of the fat.  I save it for greasing omelet pans.

2.  While the bacon is cooking, start the lentils in a separate pot.  Sort the dry lentils, looking for stones or shriveled seeds.  Fill pot with water to cover by 2".  Bring to a low boil.  Cover, reduce heat to low, and simmer for 30 minutes, until lentils are split.  Drain.

3.  Return soup pot to the heat.  Add onion and celery and cook until softened, about 5 minutes.  Add coriander, thyme, stock, bacon, and carrots.  Bring to a simmer, then add cooked lentils and dry couscous.  Cook until carrots are tender and couscous is done, about 10-12 minutes.  Taste, then add salt and pepper as needed.  Normally, you would add them earlier in the process, but your bacon probably contains both and will provide it to the pot as it simmers.  Serve hot.

Difficulty rating  :)