Lentil and Kumquat Soup Recipe – Sunset Magazine

Name: Lentil and Kumquat Soup Recipe – Sunset Magazine
Ingredients: 3/4 cup (4 oz.) chopped pancetta or bacon; 1 tablespoon olive oil; 1 large onion, finely chopped; 3/4 cup diced carrots; 3/4 cup diced celery; 1 1/2 tablespoons chopped fresh thyme leaves; 1 1/2 cups French green*, black beluga, or regular lentils, sorted from debris and rinsed; About 6 cups reduced-sodium chicken broth; 3/4 teaspoon pepper; 8 ounces kumquats (about 24); 1/2 teaspoon kosher salt, divided; 9 tablespoons chopped flat-leaf parsley, divided

www.sunset.com

Lentil and kumquat soup with mellow cooked kumquats and bright parsley topping—delicious layers of flavor in under an hour.

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Ingredients

3/4 cup (4 oz.) chopped pancetta or bacon
1 tablespoon olive oil
1 large onion, finely chopped
3/4 cup diced carrots
3/4 cup diced celery
1 1/2 tablespoons chopped fresh thyme leaves
1 1/2 cups French green*, black beluga, or regular lentils, sorted from debris and rinsed
About 6 cups reduced-sodium chicken broth
3/4 teaspoon pepper
8 ounces kumquats (about 24)
1/2 teaspoon kosher salt, divided
9 tablespoons chopped flat-leaf parsley, divided