Bacon and Lentil Soup with Plantains

Bacon and Lentil Soup with Plantains
Chef and host of PBS's "Pati's Mexican Table," Pati Jinich is making a delicious dish packed with flavor.


  • 4 ounces sliced bacon, coarsely chopped
  • 1/3 cup finely chopped white onion
  • 1/3 cup finely chopped carrot
  • 1 garlic clove, finely chopped or pressed
  • ¾ cup cored and finely chopped ripe tomato, seeding optional
  • 1½ cups lentils, rinsed
  • 1/2 cup finely chopped cilantro leaves and upper part of stems
  • 2 cups water
  • 8 cups chicken broth, homemade or commercial
  • 1 teaspoon kosher or sea salt, or to taste
  • ¼ teaspoon freshly ground black pepper
  • 2 ripe plantains, peeled and sliced 1/4 inch thick on the diagonal
  • Canola or safflower oil, for frying plantains

Bacon and Lentil Soup with Plantains - Home & Family


1. Heat a large soup pot or casserole over medium-high heat. Add the bacon and cook for 4 to 5 minutes, until it has browned and crisped, and has rendered some of its fat. Take care not to let it burn.

2. Stir in the onions, carrots and garlic, and cook until vegetables have completely softened and are just beginning to brown around the edges, about 5 to 6 minutes. Push to the sides of the pot and add the tomatoes to the middle. Cook tomatoes until they break down and soften completely, about 3 minutes. Stir together with the rest of the vegetables, season with 1 teaspoon salt and the pepper, and cook for a minute more.

3. Stir in the lentils and the cilantro, add the water and chicken broth, stir together and bring to boil. Reduce the heat to low, cover, and simmer 40 to 45 minutes, until the lentils are completely cooked through and soft. Taste for salt and add more if desired.

4. To prepare the plantains, pour oil into a medium (10-inch) skillet to a depth of 1/4 inch and heat over medium heat until very hot but not smoking, 2 to 3 minutes. Cover a platter or cooling rack with paper towels. Fry the plantains in batches, without over-crowding the skillet, turning once, until golden brown, about 2 to 3 minutes on the first side and 1 to 2 minutes on the second side. Drain on the paper towels. Keep warm until ready to serve.

5. Ladle the soup into individual bowls. Pass the plantains at the table so everyone can top with as many plantain slices as they want.

6. Variation: For a different experience, substitute sliced green bananas for the fried plantains.


For a thicker, creamier soup, remove a cup of the finished soup and puree in a blender. Stir back into the soup and mix well.

Make Ahead: Soup can be made 4 days ahead, covered and refrigerated. Plantains can be fried up to an hour before eating and kept warm.

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