Lentil Soup

Name: Lentil Soup
Ingredients: 3 slices bacon, cut into 2 inch pieces; 1 medium onion, sliced; 1 large carrot, sliced (about 3/4 c.); 1 large stalk celery, sliced (about 3/4 c.); 1 clove garlic, finely chopped; 4 c. water; 12 oz. dried lentils (about 2 c.); 1 chicken bouillon cube; 1 Tbsp. snipped parsley; 1 Tbsp. salt; 1/2 tsp. pepper; 1/4 to 1/2 tsp. dried thyme leaves; 1 bay leaf; 1 can (28 oz.) whole tomatoes; 1 c. water

15 ingredients

8 steps

Ingredients

3 slices bacon, cut into 2 inch pieces
1 medium onion, sliced
1 large carrot, sliced (about 3/4 c.)
1 large stalk celery, sliced (about 3/4 c.)
1 clove garlic, finely chopped
4 c. water
12 oz. dried lentils (about 2 c.)
1 chicken bouillon cube
1 Tbsp. snipped parsley
1 Tbsp. salt
1/2 tsp. pepper
1/4 to 1/2 tsp. dried thyme leaves
1 bay leaf
1 can (28 oz.) whole tomatoes
1 c. water

Directions

1

Fry bacon in 3-quart saucepan or Dutch oven until limp; drain on paper towels.
2

Add onion, carrot, celery and garlic to bacon fat.
3

Cook and stir over medium heat until celery is tender, about 10 minutes.
4

Stir in bacon, 4 cups water, the lentils, bouillon cube, parsley, salt, pepper, thyme and bay leaf.
5

Heat to boiling, reduce heat.
6

Cover and simmer until soup thickens, about 1 hour. Stir in tomatoes (with liquid) and 1 cup water.
7

Simmer uncovered 15 minutes.
8

Makes 6 servings (about 1 1/2 cups each).