A hearty lentil soup with
bacon, onion, celery and potatoes, seasoned with thyme and just
a hint of nutmeg.
Lentil
Soup
3 strips of bacon, cut
up
3/4 cup chopped onion
3/4 cup chopped celery
2 tablespoons all-purpose oil
3/4 cup all-purpose flour
14 cups water
2 teaspoons salt
3 teaspoons beef base or bouillon granules
1 tablespoon dried thyme
1 tablespoon ground pepper
1 cup lentils
2 bay leaves
3/4 cup peeled and diced potato
1 teaspoon ground nutmeg
- In a large kettle, cook strips of bacon,
chopped onion, and celery in oil until the onion and celery are
transparent.
- Stirring constantly, add flour. When the
flour has blended with the sauteed mixture, slowly add water,
stirring constantly. Next add salt, beef base, thyme, pepper,
lentils, bay leaves, diced potatoes, and nutmeg. Simmer for 2
to 3 hours.
Makes 12 servings.
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