Fiona's hearty lentil soup with bacon and asiago cheese from Bistro Cooking at Home: More Than 150 Classic and Contemporary Dishes by Gordon Hamersley and Joanne McAllister Smart

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Notes about this recipe

  • Breadcrumbs on February 15, 2013

    p. 55 – Wonderful winter soup. A few minor changes to note: I used olive oil vs the vegetable oil and my supermarket didn’t have any kale so I used chard instead. My lentils were lenticchie; a small Italian green lentil that holds its shape nicely in soups and stews and adds a slight nuttiness to a dish. The Asiago toasts were a nice touch. I don’t believe I’ve ever broiled Asiago on bruschetta before but I’ll definitely do that again as it made for a nice change of pace. What I especially loved about this soup is that it was totally doable as a weeknight dinner. The soup comes together very quickly and makes for a hearty, satisfying meal. I’d like to try it w red lentils for a different textured soup. Photos here: http://chowhound.chow.com/topics/888742#7896212

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