Recipes Soup Lentil Soup Hearty Red Lentil, Bacon and Potato Soup 5.0 (2) 2 Reviews Hearty and satisfying, this red lentil soup is rich with bacon flavor and chunks of warm potato. Slideshow: Warming Soups By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Published on January 16, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 45 mins Yield: 4 Ingredients 1/2 cup red lentils 3 slices bacon, cut into 1-inch pieces 1 small onion, diced 2 cloves garlic, minced 6 cups chicken stock 1 teaspoon Worcestershire sauce 1/2 pound baby red potatoes, cut into 1/2-inch dice 1 teaspoon kosher or sea salt, plus additional to taste Fresh cracked black pepper, to taste Chopped Italian parsley, for garnish Directions Thoroughly rinse the red lentils in fine-holed colander. Set aside. Heat a medium saucepan over medium-high heat. Add the bacon pieces and cook for about 2 minutes or until the fat renders and the bacon begins to crisp. Stir in the onions and garlic. Increase heat to high and cook for about 2 minutes or until the bacon crisps and the onions soften. Add the chicken stock, Worcestershire sauce, potatoes, and 1 teaspoon of salt, bring to a moderate boil, then reduce heat and gently simmer for 3 minutes. Stir in the lentils and gently simmer for 20 minutes or until lentil are tender. As it cooks, stir the soup occasionally so the lentils don’t stick to the bottom of the pot. Season to taste with salt and pepper to taste and garnish with the chopped parsley. Rate it Print