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European Lentil Soup

Canadian.kitchen's picture
Ingredients
  Dried lentils 1 Pound
  Onions 2 Large, diced
  Bacon dripping 2 Tablespoon
  Carrots 2 , scraped and diced
  Diced celery 1 Cup (16 tbs)
  Diced turnip 1⁄2 Cup (8 tbs)
  Water 6 Cup (96 tbs)
  Thyme 1⁄2 Teaspoon
  Bay leaves 2
  Bouillon/Consomm´┐Ż 1 Can (10 oz)
  Potatoes 2 , peeled and diced
  Salt 2 Teaspoon
  Milk 1 Cup (16 tbs) (As Needed)
Directions

Cover lentils with water and let soak overnight.
In a deep Dutch oven saute onions in the hot bacon dripping until a golden color.
Add lentils and all remaining ingredients except milk.
Cover and simmer 3 hours, stirring occasionally.
Discard bay leaves.
Dilute the mixture with milk to consistency you prefer.
Taste for seasoning and reheat without boiling.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Bacon
Preparation Time: 
2 Minutes

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