Lentil Soup

Name: Lentil Soup
Ingredients: 1 c. (6 oz.) dry lentils; 2 Tbsp. parsley flakes; 1 tsp. salt; 1 bay leaf; 2 c. water; 1/2 lb. bacon; 1/2 c. chopped celery; 1/4 c. chopped onion; 1 clove garlic, minced; 2 Tbsp. flour; 1 tsp. sugar; 1/4 tsp. pepper; 1 (1 lb.) can tomatoes

13 ingredients

10 steps

Ingredients

1 c. (6 oz.) dry lentils
2 Tbsp. parsley flakes
1 tsp. salt
1 bay leaf
2 c. water
1/2 lb. bacon
1/2 c. chopped celery
1/4 c. chopped onion
1 clove garlic, minced
2 Tbsp. flour
1 tsp. sugar
1/4 tsp. pepper
1 (1 lb.) can tomatoes

Directions

1

Combine lentils, parsley, salt and bay leaf in large saucepan. Add water.
2

Cover and cook slowly 1 hour or until lentils are tender.
3

(More water may be needed during cooking.)
4

Cut bacon into 1-inch pieces and cook until crisp.
5

Cook celery, onion and garlic in 2 tablespoons bacon drippings.
6

Stir in flour, sugar and pepper. Add tomatoes and heat to boiling.
7

Drain lentils; discard bay leaf. Add lentils and fried bacon pieces to tomato mixture.
8

Cover and simmer 15 minutes.
9

For best flavor, prepare a day ahead and refrigerate.
10

Reheat for serving.