European Lentil Soup
|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)|
|Bouillon/Consomm�||1 Can (10 oz)|
|Potatoes||2 , peeled and diced|
|Milk||1 Cup (16 tbs) (As Needed)|
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.