Lentil Soup

Name: Lentil Soup
Ingredients: 2 slices bacon, finely chopped; 1 -2 tablespoon vegetable oil (optional); 1 stalk celery, diced; 14 medium onion, diced; 1 clove garlic, minced; 2 quarts water; 1 lb lentils, soaked overnight,rinsed and drained; 14 cup diced canned tomato; 1 bay leaf; 6 frankfurters, thinly sliced; 1 tablespoon steak sauce; 12 teaspoon fresh ground pepper; 12 teaspoon salt, to taste; 1 carrot, diced

14 ingredients

5 steps

Ingredients

2 slices bacon, finely chopped
1 -2 tablespoon vegetable oil (optional)
1 stalk celery, diced
14 medium onion, diced
1 clove garlic, minced
2 quarts water
1 lb lentils, soaked overnight,rinsed and drained
14 cup diced canned tomato
1 bay leaf
6 frankfurters, thinly sliced
1 tablespoon steak sauce
12 teaspoon fresh ground pepper
12 teaspoon salt, to taste
1 carrot, diced

Directions

1

Fry bacon in Dutch oven until almost crisp, adding oil if necessary.
2

Add celery, carrot, onion, and garlic and saute until onion is translucent, about 3- 4 minutes.
3

Stir in water, lentils, tomatoes and bay leaf and bring to a boil over high heat.
4

Reduce heat and simmer until tender, about 1 hour.
5

Stir in remaining ingredients and continue cooking until franfurters are heated through, about 10 minutes.