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LENTIL SOUP 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 (3/4 c.) 1 clove garlic, finely chopped 4 c. water 12 oz. dried lentils (about 2 c.) 1 chicken bouillon cube 2 Tbsp. snipped parsley 1 Tbsp. salt 1/2 tsp. pepper 1 1/4 to 1/2 tsp. dried thyme leaves 1 bay leaf 1 can (24 oz.) whole tomatoes 1 c. water Fry bacon in 3 quart saucepan or Dutch oven until limp; drain on paper towels. Add onion, carrot, celery and garlic to bacon fat; cook and stir over medium heat until celery is tender, about 10 minutes. Stir in bacon, 4 cups water, the lentils, bouillon cube, parsley, salt, pepper, thyme and bay leaf. Heat to boiling; reduce heat. Cover and simmer until soup thickens about 1 hour. Stir tomatoes (with liquid) and 1 cup water. Simmer uncovered 15 minutes. Makes 6 servings, about 1 1/2 cups each. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |