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Lentil Soup

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“This Lentil Soup, great for a winter mid-week meal, was originally printed in Bon Appetit (January 1981) as a request for the soup served in Chateau Vegas. Prep time does not include soaking beans overnight.”
READY IN:
1hr 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Fry bacon in Dutch oven until almost crisp, adding oil if necessary.
  2. Add celery, carrot, onion, and garlic and saute until onion is translucent, about 3- 4 minutes.
  3. Stir in water, lentils, tomatoes and bay leaf and bring to a boil over high heat.
  4. Reduce heat and simmer until tender, about 1 hour.
  5. Stir in remaining ingredients and continue cooking until franfurters are heated through, about 10 minutes.

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