Turkey bacon isn’t so bad. Turkey bacon isn’t so bad. Turkey bacon isn’t so bad.
Double Turkey Bacon Soup
I’ve been trying to repeat this mantra for many years now. But making the switch from pork bacon to turkey bacon has been difficult. It’s just not the same. So we’ve made a compromise. Breakfast bacon remains regular bacon, but when a recipe calls for bacon, I’ll substitute turkey bacon. In this recipe, I actually use two different kinds of turkey bacon. The two different types add to the depth of flavor.
Double Turkey Bacon & Lentil Soup
Double Turkey Bacon Lentil Soup
Makes 12-16 servings
Adapted from Martha Stewart
3 tablespoons olive oil
4 ounces turkey thigh bacon, cut into slivers
4 ounces peppered turkey thigh bacon, cut into slivers
1 large onion, small dice
3 carrots, small dice
2 celery stalks, tiny dice
8 sage leaves, tiny slivers
4 garlic cloves, minced
2 packages Trader Joe’s Steamed & Fully Cooked Lentils
8 cups chicken or vegetable stock
4 cups water
Kosher Salt & Freshly Ground Pepper to taste
1. In a large heavy bottomed case iron pot on medium/high heat, heat the olive oil.
2. Add both types of slivered turkey bacon and saute about 3 minutes.
3. Add onions, carrots, celery and sage. Saute until softened. Approximately 5 minutes.
4. Sprinkle 1 teaspoon of kosher salt.
5. Add garlic and saute for about a minute, until lightly browned and fragrant.
6. Add lentils, stock and water. Bring to a simmer.
7. Taste and add kosher salt and pepper to taste.
8. Simmer on low heat for 15-20 minutes.
Eat, Drink & Be Yummy!