in France

Lorraine lentil soup

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Ingredients for 4 servings:

  • 250 g lentils
  • 1 bottle of red wine, dry and full-bodied (Cote du Rhone, Corbieres)
  • 125 g bacon, streaky, diced
  • 2 tbsp oil
  • 250 g onion(s), diced
  • 2 potatoes, diced
  • 1 carrot(s), grated
  • 2 bay leaves
  • Salt
  • Cayenne pepper
  • Sugar
  • 150 ml cream
  • 2 carnations

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 20 minutes

Soak the lentils in wine overnight. Brown the bacon in oil, add the onions, and let them become translucent. Pour the broth over the lentils. Add the potatoes, carrots, bay leaves, and cloves, cover with boiling water, and simmer for 1 hour. Season generously with salt, cayenne pepper, and sugar. Stir in the cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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