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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl


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This recipe for LENTIL SOUP is from Recipes from the EIDNESS-NABERHOOD, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


8 slices bacon, diced
1 cup onion, diced finely
1-lb. dried lentils
10 cups chicken broth
2 tsp. basil
2 tsp. marjoram
tsp. dried pepper flakes
4 tsp. dried parsley flakes
1 tsp. granulated garlic
2 tsp. black pepper
4 tsp. Worcestershire
6 T. grated Parmesan cheese

In 5 quart saucepan, fry bacon on medium until almost crispy, reduce heat to med-low, add onion and saute for 3 minutes. Add lentils, stir well until lentils absorb the bacon grease. Add all ingredients except the cheese. On medium-high heat bring to a boil.
Reduce heat to med-low, cover and simmer for 30 minutes or until lentils are tender. Stirring occasionally. Uncover, add cheese and cook on low heat for 5 minutes and serve. Makes 8 to 12 servings.

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