Ingredients
6bacon slices
1onion
1cuplentils
2tspsalt
¼tspfresh ground black pepper
1½tspdried rosemary
1bay leaf
9cupswater
1small cauliflower head,(about 1½ lbs)
cupfresh parsley,chopped
Preparation
In a large pot, cook the bacon strips until crisp.
Remove the bacon with a slotted spoon and drain on paper towels. Discard all but 2 tablespoons of the bacon fat or, if there’s less than 2 tablespoons, add enough olive oil to make up the amount.
Reduce the heat to moderately low. Add the onion to the pot and cook, stirring occasionally, for about 5 minutes until translucent. Add the lentils, salt, pepper, rosemary, bay leaf and water to the pot.
Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, for 15 minutes.
Add the cauliflower florets and simmer, stirring occasionally, for about 15 minutes longer until the cauliflower and lentils are tender. Remove the bay leaf. Stir the parsley into the soup.
Serve the soup topped with the bacon, and enjoy!
