Categories
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Lentil Soup |
Tips: Do not add any salt until the lentils
have finished cooking.
You can use different root vegetables,
such as rutabaga and parsnips, instead
of the carrots and turnips, if you prefer.
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Prep Time: 15 min
Cook Time: 1 hr 10 min
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Yield:4
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INGREDIENTS: |
| 1 lb |
thick, smoked bacon slices, diced |
|
| 1 |
onion, chopped |
|
| 2 |
carrots, sliced |
|
| 2 |
celery stalks, chopped |
|
| 1 |
turnip, chopped |
|
| 1 |
large potato, chopped |
|
| 1/2 cup |
lentils |
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| 2 sprigs |
of fresh thyme |
substitution: dried thyme 1 tbl. |
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DIRECTIONS:
- Heat in a large, heavy-bottomed pan or flameproof casserole. Add the bacon and cook over medium heat, stirring, for 4-5 minutes, or until the fat runs.
- Add the chopped onion, carrots, celery, turnip, and potato and cook, stirring frequently, for 5 minutes.
- Add the lentils and pour in the water or stock. Bring the soup to a boil, then reduce the heat and simmer for 1 hour, or until the lentils are tender.
- Season the soup with salt and pepper to taste. Ladle into warmed soup bowls and serve.
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