Lentil Soup With Lemon
|Lentils||1⁄2 Cup (8 tbs), rinsed and picked over|
|Water||3 Cup (48 tbs)|
|Uncooked bacon slice||1 , diced|
|Onion/1/2 teaspoon onion powder||1 Medium, chopped|
|Chopped fresh parsley||1 Teaspoon|
|Garlic/1/4 teaspoon garlic powder||1 Clove (5 gm), minced|
|Carrot||1 Large, chopped|
|Stalk celery||1 , chopped|
|Tomato juice||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Teaspoon|
|Dry white wine||2 Teaspoon|
Place lentils in a large pan with the water, bacon, onion, parsley, garlic, carrot, celery, salt, and oregano.
Cover and simmer 1 1/2 hours.
Add tomato juice, lemon juice, and wine.
Cook just until all ingredients are soft.
Puree in blender or food processor with steel blade.
Reheat if necessary.
Adjust salt to taste.
Serve topped with a slice of lemon.
Recipe can be doubled or tripled.