Thursday, November 4, 2010

#61 Lentil Soup

3 slices of bacon, chopped
1 medium onion, chopped
1 large carrot, sliced
1 large stalk celery, sliced
1 clove of garlic, minced
4 cups of water
12 oz of dried lentils
1 chicken bouillon cube
2 T snipped parsley
1 t salt
1/2 t pepper
1/2 t thyme
1 bay leaf
1 can, (28oz) whole tomatoes
1 cup water

Fry bacon in a Dutch oven, add onion, carrot, celery and garlic. Cook about 10 min. Stir in 4 cups of water, lentils, bouillon cube, a, parsley, salt, pepper, thyme and bay leaf. Heat to boiling, reduce heat. Cover and simmer about an hour. Add more water if needed. Stir in tomatoes with liquie and 1 cup water. Simmer 15 minutes.

This comes from an early 80's version of the Betty Crocker Cookbook.

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