Tasty Thursday

National Soup Month is coming to a close, but here is one last soup for you to enjoy. This week's recipe is from Goat Cheese by Maggie Foard. Mmmmmm!

Red Lentil Soup with Peppery Feta Shortbread

4–6 slices applewood smoked bacon, diced

1 large onion, diced

1–2 tablespoons minced fresh sage leaves

4 good-size carrots, diced

2 cups petite crimson lentils or any small red lentils, rinsed

6 cups chicken stock (low-sodium or homemade)

Pepper Feta Shortbread (see below)

Salt and pepper, to taste

Peppery Feta Shortbread

2/3 cup all-purpose flour

1 tablespoon cornmeal

3 tablespoons butter

3 ounces goat feta

2 tablespoons olive oil

Freshly ground rainbow peppercorns

Warm a large, heavy saucepan over medium heat and add the bacon. Cook for 2 minutes and then add the onion. Once the onion is soft, add the sage, carrots, lentils, and stock. Bring to a boil and let simmer for about 45 minutes. Season the soup with salt and pepper at the table, if needed. The bacon and shortbread may be salty enough, so taste before adding more.

To make the shortbread, place the flour, cornmeal, butter, and feta in a food processor and pulse until crumbly. Add the oil and pulse just until the dough begins to hold together. Shape the dough into a little log, like you would for roll cookies. Wrap in plastic wrap and chill for at least an hour.

Preheat oven to 375 degrees.

Slice the shortbread and arrange on an ungreased cookie sheet. Grind some pepper over top and bake for 8–10 minutes, or until just beginning to color around the edges. Serve warm or at room temperature alongside the warm soup.

Makes 6 servings