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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Lentil Soup Recipe

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This recipe for Lentil Soup is from Malloch Cooks!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 strips bacon (3 oz.), cut into 1/2-inch pieces
1 large onion, chopped
3 medium carrots, peeled, halved lengthwise, and cut into 1/4-inch half moons
3 garlic cloves, minced
2 T. tomato paste
1 1/2 cups lentils, picked over and rinsed
1/2 tsp. dried thyme
2 cans (14.5 oz. each) reduced-sodium chicken broth (3 1/2 cups)
1 T. red-wine vinegar
Coarse salt and fresh ground pepper
Directions:
Directions:
In a Dutch oven (or other 5-quart pot with a tight-fitting lid), cook the bacon over medium-low heat until browned and crisp, 8-10 minutes. Pour off all but 1 T. of the fat.

Add the onion and carrots; cook until softened, about 5 minutes. Stir in the garlic, and cook until fragrant, about 30 seconds. Stir in the tomato paste, and cook for 1 minute.

Add the lentils, thyme, broth, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until the lentils are tender, 30 to 40 minutes. If the soup becomes too thick during cooking, add up to 1 cup more water.

Stir in the vinegar, 1 1/2 tsp. salt, and 1/4 tsp. pepper. Serve the soup immediately.

 

 

 

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