Green Lentil Chowder with Smoked Apple-Wood Bacon From Waterside Restaurant

Now that fall has arrived, everyone yearns for a dish to warm them up in the impending colder months.Waterside Restaurant,a member of The Mango Bay Hotel

Waterside Restaurant in Barbados

Group, provides the perfect solution for those cool Autumn days – a mouth-watering, hearty chowder.

Waterside Restaurant consistently entices Barbados diners with a unique culinary experience and atmosphere. The restaurant’s celebrated and multi-award winning Chef Patron, Michael Hinds, and his dedicated team give Waterside the high quality and appealing menu that infuses local flavors of Barbados with culinary techniques and ingredients from around the world.

Green Lentil Chowder with Smoked Apple-Wood Bacon  (Serves 6)

Ingredients:

5 rashers of apple-wood smoked bacon
1 celery stalk, brunoised
2 medium yellow onions, brunoised
1 carrot, peeled and brunoised
2 cloves garlic, crushed
6 cups chicken stock
1 1/2 cups green lentils, rinsed and drained
Kosher salt and freshly ground black pepper, to taste
1 tbsp fresh thyme leaves

Method: 

Waterside Restaurant

1.      Render bacon in medium heat until all oil has seeped out. Remove bacon and set aside. When bacon is cool, chop finely and set aside. Discard 90% of oil. Add onions and garlic and cook, stirring occasionally, until soft, about 2 minutes. Add stock and lentils and bring to a boil; reduce heat to medium-low, cover with a lid, and cook, stirring occasionally, until lentils are soft, 35–40 minutes.

2.      Transfer 1/2 of the soup to a food processor or blender and purée until smooth. Return soup to the pot with the remaining soup. Add bacon, carrot, celery and thyme. Cook another 10 minutes. Season with salt and pepper.

3.      Finished soup should be thick and hearty with whole lentils as well.

Author: Maralyn

Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.