COOK WITH OUR NEVADA WHITESTM!
White onions have traditionally been the onion–of–choice for classic Hispanic and Southwestern cuisine but their popularity is growing. Their clean, tangy flavor, with little-to-no aftertaste compliments all kinds of dishes including stir-fry, noodle bowls, power bowls, instant pot, salads and so much more.
BACON LENTIL SOUP
This hearty and soul-satsfying soup eats more like a stew, and it is so good on a chilly evening. It’s easy to put together, freezes well and makes great leftovers. Serve with crusty bread for soaking up all of those delicious juices! This recipe makes 6 servings.
Ingredients
6 slices of bacon, chopped
1 white onion, chopped
1 carrot, chopped
1 rib of celery, chopped
3 cloves garlic, minced
2 teaspoons sweet paprika
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
12 ounces lentils, sorted, rinsed and drained
8 cups chicken stock
Salt and pepper, to taste
Directions
Heat a Dutch oven to medium-high. Add bacon and cook until crispy, about 8-10 minutes. Remove the bacon from the pan with a slotted spoon and set aside on a paper towel lined plate to drain.
Add the onions, carrots and celery to the pan and cook for 5 minutes, until the onions become fragrant and translucent. Add the paprika and garlic; cook for 1 more minute. Add the lentils and stock; bring to a boil. Reduce heat to a simmer, cover and cook for 30 minutes. Let stand a few minutes before serving.
This hearty and soul-satsfying soup eats more like a stew, and it is so good on a chilly evening. It’s easy to put together, freezes well and makes great leftovers. Serve with crusty bread for soaking up all of those delicious juices! This recipe makes 6 servings.
PREP TIME
10 minutes
10 minutes
COOK TIME
45 minutes
45 minutes
6 slices of bacon, chopped
1 white onion, chopped
1 carrot, chopped
1 rib of celery, chopped
3 cloves garlic, minced
2 teaspoons sweet paprika
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
12 ounces lentils, sorted, rinsed and drained
8 cups chicken stock
Salt and pepper, to taste
Directions
Heat a Dutch oven to medium-high. Add bacon and cook until crispy, about 8-10 minutes. Remove the bacon from the pan with a slotted spoon and set aside on a paper towel lined plate to drain.
Add the onions, carrots and celery to the pan and cook for 5 minutes, until the onions become fragrant and translucent. Add the paprika and garlic; cook for 1 more minute. Add the lentils and stock; bring to a boil. Reduce heat to a simmer, cover and cook for 30 minutes. Let stand a few minutes before serving.
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