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Lentil Soup
1/2 lb lentils (1.5 cups)
4 slices of bacon
1 cup chopped leeks
1/2 cup chopped onion
1/4 cup chopped carrots
3/4 cup chopped green pepper
3/4 cup chopped tomato
3 tbsp butter
3 tbsp flour
1 10-oz can condense beef bouillon, undiluted or beef consomme
2 tsp salt
2 tbsp vinegar
Instructions
Boil lentils in 5 cups of water. Reduce heat, cover and simmer for 1 hour. Cut bacon into small pieces and cook in a skillet until crisp. Add leek, onion, carrots, peppers, and tomatoes to the pan with the bacon. Saute over low heat for 5 minutes. Add mixture to the lentils. Melt butter in the skillet you used for the vegetables, remove from heat. Stir in the flour until smooth then gradually stir in the bouillon or consomme. Add slat and vinegar and bring to a boil, stirring occasionally. Pour this mixture into the lentils and cook over low heat, stirring occasionally, about 30 minutes.
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