Lentil soup is straight out of my childhood. As a child, I would groan when my mom said Lentil Soup was for dinner, but it grew on me and I like it as an adult.
You will need:
bacon, my mom always used 3 or 4 slices, I say you can’t ever have enough bacon
1 medium onion, sliced
1 large carrot, peeled and sliced
1 large celery stalk, sliced
1 garlic clove, finely chopped
4 c. water
2 c. dried lentils
1 chicken bouillon cube
2 TBS, parsley, snipped
1 TBS salt
1/2 tsp pepper
1/2 tsp thyme
1 bay leaf
1 can crushed tomatoes
1 cup of water
Fry bacon until crispy in a sauce pan. Remove, add the onions, carrots, celery and garlic to the same pan. Cook and stir over medium heat until the celery is tender, about 10 minutes.
Stir in bacon, 4 cups of water, the lentils, the bouillon, parsley, salt and pepper, thyme and bay leaf. Heat to boiling, reduce heat, cover and simmer until soup thickens, about 1 hour,
Stir in tomatoes and 1 cup of water, simmer uncovered about 15 minutes.
Lentil soup is perfect for the cold winter day. Can anybody else believe that we are already halfway through November. Crazy.