Lentil Soup

Culinary Tools:

  • Chef’s Knife
  • 4-quart Dutch Oven with cover


  • ½ cup onion, minced
  • ½ cup celery, minced
  • ½ cup carrot, minced
  • 2 tablespoon garlic, minced
  • ½ cup tomatoes, minced
  • 1 tablespoon thyme chopped
  • 4 turkey bacon slices, chopped
  • 8 cups chicken broth, low sodium
  • 1 pound lentils
  • 1 bay leaf
  • Salt and pepper to taste

With the Chef’s Knife, mince the onions, celery, carrot, garlic and tomatoes. With the same knife, chop the thyme and turkey bacon. Preheat the 4-quart Dutch Oven at medium-high temperature for 3 minutes. Sauté the turkey bacon for 3 minutes then add onions, celery, carrot, garlic, thyme and continue sautéing for 3 more minutes; stir. Add tomatoes, chicken broth, lentils and bay leaf. Cover with Redy-cook valve open. When the valve whistles, close it and reduce heat to low. Cook for another 45 minutes or until lentils are tender. Remove bay leaf, season with salt and pepper if needed. Serve immediately.