Recipes

Lentil Soup

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.

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