Monday, April 22, 2013

Red Lentil and Bacon Vegetable "Stoup."

I don't know how it is all over the rest of the country, but the midwest has been RAINY! We had a little bit of sunshine this past weekend, but for the most part, it's been wet, and last night, there was a lightning/thunder storm. It's almost May, and we haven't had pretty blossoms on trees yet. I hope they still come. It still looks like winter right now.

After a trip to OrangeLeaf with my mother, we came home to make real dinner. Since it's cold, we were thinking of soup. I looked at Pinterest for ideas for red lentils, as we had a jar of them (Tip, keep jars that hold spaghetti sauce, and after finishing the sauce, wash them and store grains, peas and lentils in them!). I pretty much just looked up how to cook lentils and went from there.

The finished Stoup.
I started with cooking down some bacon ends a pieces (Usually good for soups), which my mom fished out when they were getting too dark. From there, we sauteed a small onion, about three or four chopped celery stalks, two carrots and three garlic cloves (Chop them into small pieces in a mini food processor). Add two quarts of chicken stalk, and lentils. Cook for 20 minutes and ad bacon back to pot. Finish with homemade pumpernickel croutons and chopped Kale.

Toasted in butter/olive oil for yummy crunch!
So so good!


  • Bacon ends and pieces, probably about four ounces
  • 1 small onion
  • 3-4 ribs of celery
  • 2 carrots
  • 3 garlic cloves
  • 3 roma tomatoes, chopped
  • 1-2 quarts chicken or veggie stock
  • 2 cups red lentils
  • 1 tsp ground cumin
  • 4 leaves of kale, chopped
  • Salt and pepper, to taste
  • 4 slices pumpernickel rye, chopped
  • 1 T butter
  • 1 T olive oil

  1. Fry bacon in stock pot, remove when crispy. 
  2. While bacon is frying, chop all veggies except Tomatoes and Kale in food processor until uniform.
  3. When you remove the bacon, add veggies to bacon grease and stir. When veggies get soft/translucent, add cumin, salt and pepper.
  4. Add 1 quart of chicken/veggie stock and bring to rolling boil. When boiling, add lentils and set timer for 20 minutes. Stir occasionally. If too thick, add additional stock to thin. Add bacon and Kale when finished.
  5. While soup is cooking, melt butter with olive oil and toast pumpernickel bread into croutons. Top with finished "Stoup." Stoup, coined by Rachael Ray, is a combination soup/stew. Really thick, but still soupy.
Like So:

Now I'm stuffed, after having two bowls. I think this made about eight servings (We used two whole quarts of stock). You could also make this vegetarian by omitting the bacon, and sauteeing veggies in olive oil, and using veggie stock instead of chicken. 

I am so stuffed right now, it's not even funny. But extremely happy about it. 


  1. Sounds delicious! I may have to try it soon.

    1. It was. I need to get some Red Lentils next time I'm at the store. And Pumpernickel bread. The croutons really take it over the edge. :-)

  2. Yum! Bacon makes everything awesome! Have you tried this in crock pot?

    1. I haven't! That might need to happen soon. :-)

  3. Bacon, Garlic, Olive Oil and Butter, you couldn't go wrong. Sounds like a great soup for a cold rainy day :)

    1. It most definitely is. And it just gets better the next day! :-)

  4. This looks like the ultimate comfort food soup!