Jus Senatus

This robust Jus Senatus is a comforting bowl of warmth, featuring earthy lentils simmered with smoky bacon and aromatic vegetables. The combination of shredded carrots, celery, and onions creates a rich, textured base that absorbs the savory notes of beef broth. It&# 226;ÂÂs the perfect dish for chilly evenings, offering a satisfying crunch from the veggies and a creamy softness from the cooked lentils. Simple to prepare with pantry staples, this soup is ideal for weeknight dinners or meal prep, delivering a wholesome, home-style flavor that feels both rustic and refined.

Cooking Method: Boiling, Frying, Stewing

Cuisine: American

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 1579.8

Dietary: Gluten-free

Description

This robust Jus Senatus is a comforting bowl of warmth, featuring earthy lentils simmered with smoky bacon and aromatic vegetables. The combination of shredded carrots, celery, and onions creates a rich, textured base that absorbs the savory notes of beef broth. It&# 226;ÂÂs the perfect dish for chilly evenings, offering a satisfying crunch from the veggies and a creamy softness from the cooked lentils. Simple to prepare with pantry staples, this soup is ideal for weeknight dinners or meal prep, delivering a wholesome, home-style flavor that feels both rustic and refined.

Ingredients

1 cup Lentils
1 cup Water
1/4 pound Bacon; cut into small pieces
2 cup Onion, chopped
1 Clove Of garlic
2 cup Carrots, shredded
1 cup Celery, shredded
20 ounce Water
20 ounce Beef broth

Directions

1
Place the lentils in a saucepan and add 1 cup of water.
2
Bring the lentils and water to a boil, then reduce heat and simmer for about 5 minutes.
3
Remove the saucepan from heat and let the lentils stand while you prepare the other ingredients.
4
In a large pot, fry the bacon pieces over medium heat until browned and crispy.
5
Add the chopped onion and minced garlic to the pot with the bacon and fry until the onions are golden and translucent.
6
Pour in the beef broth, the remaining water, and the partially cooked lentils with their cooking water.
7
Add the shredded carrots and celery to the pot.
8
Taste the soup and add salt and pepper to season as necessary.
9
Simmer the soup uncovered for about 30 minutes, or until the lentils are tender and the vegetables are cooked through.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1579.8kcal

% Daily Value *
Total Fat 87.6g135%
Saturated Fat 34.0g170%
Cholesterol 403.1mg135%
Sodium 957.7mg40%
Total Carbohydrate 37.6g13%
Dietary Fiber 11.1g45%
Sugars 12.7g
Protein 148.8g298%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Allow the soup to cool completely before transferring to airtight containers. It can be refrigerated for up to 4 days or frozen for up to 3 months.

Substitutions: For a vegetarian version, omit the bacon and use vegetable broth instead of beef broth. You can also add a teaspoon of smoked paprika to mimic the smoky flavor of the bacon.

Tips: If you prefer a thicker soup, you can mash some of the lentils against the side of the pot with a spoon before serving. For extra creaminess, stir in a splash of milk or cream at the end.

Keywords: lentil soup, bacon soup, beef broth, comfort food, hearty soup, vegetable soup, winter recipe, meal prep, protein rich, smoky flavor, root vegetables, slow cooked, easy dinner, healthy soup, rustic dish

Read it online: https://www.chefs-mate.com/recipe/jus-senatus/