"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Lentil Soup Recipe

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This recipe for Lentil Soup, by , is from The Rajter/Stutzman Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Christi Stutzman
Added: Wednesday, November 14, 2007


1 lb. lentils
1/2 lb. bacon or pancetta, diced
1 leek, diced,white part only
2 medium onions, diced
2 medium carrots, diced
2 quarts chicken, beef, or ham stock (depending on your taste)
1 cup chopped celery
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. thyme
1 bay leaf
1 large potato, peeled
1 ham bone or 2 large ham hocks
2 Tbsp. lemon juice or white vinegar or sherry wine vinegar
1 lb. sliced then cut in quarters Jennie-o lean smoked turkey sausage, cooked
2 yukon gold potatoes, diced (optional)

1. Wash lentils and drain.
2. In a Dutch oven fry bacon until golden.
3. Add diced leeks, onions and carrots and cook until onions are limp.
3. Add lentils, stock, celery, salt, pepper, and bay leaf.
4. With a medium size grater, grate potato into mixture and add ham bone.
5. Add optional ingredients.
6. Simmer 1 hour or until lentils are tender.
7. Remove bay leaf and ham bone; cut meat from ham bone and return meat to soup.
8. Add lemon juice and serve.

If soup is thicker than you would like add additional stock or water.
Note: If using a bone in place of ham or ham hocks with a lot of fat, it is best to cook the meat in the stock separately first, remove meat and reserve, and then defat.
Proceed as above, adding meat back at the end.




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