Lentil Soup with Pasta, Bacon, and Garlic
When I hear the word lentil my mind immediately thinks of the Mediterranean. I have visions of sunny skies, blue horizons and life of all forms. Emotion sweeps over me. The reaction is the same if I run across the word in a recipe. I am happy and humbled at the same time. I feel a deep sense of connection to past and present, near and far, abundance and wanting. It’s a powerful experience evoked by this ancient pulse.
Today with gratitude I made Lentil Soup with Pasta, Bacon and Garlic. It was a family affair. As I prepared ingredients, my husband and I chatted about how we’ll make it to Europe one day. My 2 ½ year old son was unofficial sous-chef. That’s his hand in the photo adjusting the parsley. It was great to eat altogether. Our schedules have made shared meals a luxury.
The soup is flavorful, earthy and very filling. The pungency of the Pecorino was too much for my husband but my son enjoyed it quite well. He even asked for seconds. I will definitely make this again. I’ll just hold the cheese to the side as a stir in.
Lentil Soup with Pasta, Bacon, and Garlic
©2010 Irene D. Ericson
This soup looks delicious – I had never had a lentil until a few years ago and LOVE them! What a versatile and delicious legume. . . the ancients really knew what they were doing with this one!
Great post, Irene. And nice to see that my future grandson-in-law is taking after his mother in the cooking arena. 😀
This one looks really good. I’ll have to try it one of these days.
Pecorino romano from such producers as Locatelli can be sharp indeed, and it would be prudent to hold some back. The most desirable producer is Fulvi, whose cheese is flavorful without so much of a bite. I find it here at Whole Foods. Of course, if you could find an aged pecorino from Tuscany, or Umbria, or Corsica, that would be terrific.