1/4 pound bacon diced
2 stalks celery, chopped
1 leek, chopped
1 carrot, chopped
1 onion, chopped
1 tablespoon of flour
2 quarts of chicken stock or vegetable stock
2 cups lentils
2 bay leaves
2 whole cloves
1/4 cup vinegar
Salt and pepper to taste
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Cook bacon until lightly browner in saucepan.
Add celery, leek, carrot, and onion and cook until vegetables are tender, but not browned.
In big pot add above items.
Stir in flour, then add broth and lentils, stirring.
Add bay leaves and cloves that have been tied in cheesecloth.
Bring to boil, reduce heat and simmer for 2 hours.
Discard spice bag.
If lentils have not cooked up, run through fine sieve.
Add vinegar
Add salt and pepper to taste.
| Yield: | 10 servings |
| Prep Time: | 0 hr 10 mins |
| Cook Time: | 2 hr 15 mins |
| Ready In: | 2 hr 15 mins |
| Category: | Soup & Stews |
| Main Ingredient: | Beans & Legumes |
| Cooking Method: | Slow Cook |
Chef's Note & Story
This is from my Grandma Norma's cookbook:) I loved how she cooked but especially how she baked.
Yay I'm so glad your whole family liked it! Thank you for the review
I tried this yesterday and everyone loved it. I even made the kids eat their veges!