Romulan Lentil Soup

This lentil soup keeps things straightforward and lets the ingredients speak. Bacon renders in the pot first, building a smoky base. Onions and garlic fry in the drippings until golden, then lentils, shredded carrots, celery, and beef broth all go in for a 30-minute simmer.

Par-cooking the lentils separately for five minutes before adding them to the pot gives them a head start. They finish cooking in the broth at the same rate as the vegetables, so everything reaches doneness together instead of mushy lentils floating alongside crunchy carrots.

Shredding the carrots and celery rather than dicing them is a nice touch. The thin strands cook faster and melt into the broth, thickening the soup naturally while adding sweetness from the carrots.

Pro Tips

• Use green or brown lentils. Red lentils disintegrate completely and turn this into a puree instead of a chunky soup.
• Don’t oversalt at the start. The bacon and beef broth both contribute salt, so taste at the end and adjust.
• This soup thickens substantially as it cools. Thin with broth or water when reheating.
• A squeeze of lemon juice right before serving brightens the whole bowl and cuts through the richness of the bacon.

Variations

• Add a can of diced tomatoes with the broth for a tangier, more colorful version.
• Stir in a teaspoon of cumin and a pinch of smoked paprika for a Middle Eastern-inspired spin.
• Skip the bacon and use olive oil with vegetable broth for a vegetarian version that’s still full-flavored.