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Categories:
olive oil onion garlic green bell pepper carrot black pepper salt garlic paprika chicken red lentils cob shrimp Uncured Turkey Bacon
Viewed: 37 - Published at: 2 years agoIngredients
- 1 Tablespoon Olive Oil
- 1 whole Onion, Diced
- 5 cloves Garlic, Minced
- 1 whole Green Bell Pepper, Stem And Seeds Removed, Then Chopped
- 1 whole Leek, Sliced
- 1 whole Carrot, Peeled, And Thinly Sliced
- 1/4 teaspoons Hot Sauce
- 1 teaspoon Black Pepper
- 1/2 teaspoons Sea Salt
- 1 teaspoon Garlic Powder
- 2 teaspoons Smoked Paprika
- 4 cups Low Sodium Chicken Stock
- 1 cup Red Lentils, Rinsed
- 2 ears Corn, Kernels Cut Off The Cob
- 1 pound Shrimp, Peeled And De-veined
- 1 Tablespoon Old Bay Seasoning
- 4 pieces Uncured Turkey Bacon, Cooked And Chopped
- 1/4 cups Fresh Basil, Sliced
Method
- In a Dutch oven over medium high heat add oil, onion, and garlic. Let the mixture bloom 3 minutes. Add in pepper, leek, carrot, hot sauce, and spices (black pepper, salt, garlic powder and smoked paprika). Stir well, and add in chicken stock. Cover the pot, and bring pot to simmer.
- Once simmering add in lentils and corn. Let the mixture simmer 30 minutes, or until lentils are cooked. Adjust seasonings to taste.
- Meanwhile in a medium-sized bowl toss shrimp with the Old Bay seasoning. Spray a cast iron skillet with cooking spray. Over high heat add in shrimp. Sear for 3 minutes. Flip the shrimp and cook another 2 minutes or until opaque. Set shrimp aside and keep warm until soup is ready.
- Once lentils have cooked down and are tender dish up your bowls. Pour soup into a bowl, top with a few shrimp, some chopped turkey bacon, and fresh basil. Enjoy.
