Spicy Lentil Soup

This is cheap, easy and delicious.

2 slices bacon
1/4 teaspoon (or to taste) chile flakes, preferably the mild urfa pepper
2 small or 1 large white onion, chopped finely
3 carrots, peeled and chopped finely
2 stalks celery, chopped finely
1T tomato paste
3 stalks fresh thyme
1 bay leaf
1c brown lentils
salt
pepper
water to cover

In a large saucepan over medium heat, slowly brown the bacon until crisp. Drain off and discard the bacon fat from the pan, but leave the delicious crispy bits at the bottom. Let the bacon slices drain and cool. Reheat the pan over medium high heat. Add the chili flake and stir just for a moment. Do not let the chile burn. Add the onion, celery and carrots, sauteeing until the onion goes clear. Now add the tomato paste and stir constantly, letting the tomato sugars caramelize to add depth of flavor. When you smell a slightly sweet odor and the tomato paste has darkened, add the thyme, bay leaf and lentils, plus 1/2 teaspoon salt. Grind in a little fresh pepper. Stir, then add water to cover the mixture. Let it come to a boil, then reduce the heat and cover. Let the soup simmer for roughly half an hour or until the lentils are very soft, stirring often and checking that the mixture is loose enough. If the mix begins to stick or get too thick for your taste, just add more water.

If at all possible, let the soup cool and rest for a few hours before serving. When you reheat, taste for salt - it will likely need more. Thin with water if it's grown too thick for you. Be sure to remove the thyme stems and bay leaf before serving.

To serve, crumble a bit of the bacon over each bowl. I like this very much with a simple salad of spinach, red onion and mango chunks. Also good eaten out of an often-washed Tupperware container with an apple while on your lunch break.

VEGETARIAN ADJUSTMENT: Remove the bacon. Cook the veg and tomato paste very, very slowly in 1T olive or canola oil, being careful not to let the tomato burn. Cooking slowly will help the veg render their juices, break down their fiber and caramelize, which adds to the rich flavor. Serve topped with well-buttered bits of toast.

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