You are here

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� 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

Rate It

Your rating: None
4.185715
Average: 4.2 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2684 Calories from Fat 402

% Daily Value*

Total Fat 44 g67.2%

Saturated Fat 15 g75.2%

Trans Fat 0 g

Cholesterol 51.7 mg17.2%

Sodium 5656.8 mg235.7%

Total Carbohydrates 440 g146.6%

Dietary Fiber 168.8 g675.3%

Sugars 59.2 g

Protein 144 g287.9%

Vitamin A 445.2% Vitamin C 274.7%

Calcium 85% Iron 226%

*Based on a 2000 Calorie diet

0 Comments

European Lentil Soup Recipe