Crisp, tart apple brings brightness to this hearty lentil soup, while smoky bacon adds depth and crunch. A creamy, tangy swirl of buttermilk enriches each bowl.
1 teaspoon canola oil
6 slices of bacon, chopped
1 medium leek, white and tender green parts only, thinly sliced
2 celery ribs, cut into 1/4-inch dice
1 medium carrot, cut into 1/4-inch dice
2 garlic cloves, minced
2 tablespoons minced peeled fresh ginger
Kosher salt
Freshly ground black pepper
1 teaspoon ground cumin
8 cups chicken stock, low-sodium broth, or water
1/2 cup apple cider
1 cup green lentils
1 Granny Smith apple, peeled and cut into 1/4-inch dice
1/2 teaspoon finely chopped rosemary
Buttermilk, for serving
In a large saucepan, heat the oil. Add the bacon and cook over moderate heat, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer to a paper towel–lined plate to drain.
Add the leek, celery, carrot, garlic, and ginger to the saucepan and season with salt and pepper. Cook over moderate heat, stirring occasionally, until the vegetables begin to soften, about 8 minutes. Stir in the cumin and cook until fragrant, 30 seconds. Add the stock, cider, and lentils and simmer, stirring occasionally, until the lentils are tender, about 40 minutes.
Stir in the apple and rosemary and cook until the apple is just softened, about 3 minutes. Season with salt and pepper and ladle into bowls. Drizzle the soup with buttermilk, garnish with the bacon, and serve.
