"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Lentil Soup Recipe

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This recipe for Lentil Soup, by , is from A Patterson Menagerie of Recipies, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Stark
Added: Monday, February 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 strips bacon- cut into 1/2" pieces,
1 large onion- chopped,
3 medium carrots- cut into 1/2" moons,
3 cloves garlic,
2 Tablespoons tomato paste,
11/2 cups lentils- picked over and rinsed,
1/2 teaspoon dried thyme,
2 cans (14.5 oz each) (3 1/2 cups) chicken broth,
1 tablespoon red wine vinegar,
salt and pepper

Directions:
Directions:
Cook the bacon in a 5 quart pot or Dutch oven over a medium heat until browned and crisp. Save one tablespoon of fat.
Add onions and carrots- cook until soft- about 5 minutes.
Stir in garlic and cook until fragrant (about 30 seconds). Stir in tomato paste and cook 1 minute.
Add lentils, thyme, broth and 2 cups of water. Bring to a boil- reduce and simmer. Cover and cook until lentils are tender- about 30-45 minutes. If soup becomes to thick, add water.
Stir in vinegar, 11/2 teaspoons of salt and 1/4 teaspoon pepper.
Serve immediately.

Number Of Servings:
Number Of Servings:
6 servings

 

 

 

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