Lentil Soup
"I've been making this soup for years. It is a favorite in our household.
Sometimes I substitute ham or a ham bone for the bacon. Other times, I use both ham and bacon. And if I have neither in the house, it's delicious without. Just substitute olive oil for the 2Tbs. of bacon fat and sprinkle each bowl of soup with grated cheese (my family prefers pecorino romano but parmesan is good, too.)"
- Ready In:
- 2hrs 20mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 1 lb lentils
- 8 -12 cups beef broth
- 1⁄2 lb bacon
- 1 cup diced onion
- 1 cup diced celery
- 8 ounces tomato sauce
- 1 tablespoon minced garlic
- salt and pepper
directions
- Cook bacon in soup pot. Remove to drain. Crumble bacon and set aside.
- Remove all but 2 Tbs. of bacon grease from pan. Saute onions and celery till onions are translucent and celery is soft. Add garlic and saute for one minute. Add 8 cups beef broth, tomatoe sauce, and lentils. Return bacon to pot. Bring to a boil. Reduce heat and simmer slowly for 2 hrs, adding more broth if needed, until lentils are lender and broth has thickened.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Some of my fondest childhood memories are of cooking and baking with my mother while we talked and laughed together. Now, I'm making more memories as I cook with my grandson. At age nine he is quite the chef! He especially loves baking anything with blueberries as a main ingredient. The only problem is I have to have twice the required amount on hand because he eats half the berries as we work!
.jpg)
