Lentil Soup

Lentil Soup

for Lunch or Supper
8 servings


2 cups lentils
3 slices bacon, cut into 2-inch pieces
1 clove garlic, finely chopped
1 medium onion, sliced
1 large carrot, sliced
1 large stalk celery, sliced
4 cups water
1 chicken bouillon cube
2 Tbs. snipped parsley
1 Tbs. salt
1/2 tsp. pepper
1 bay leaf
1/4 to 1/2 tsp. thyme
1 can (28 ounces) whole tomatoes


Measure lentils into large saucepan or Dutch oven; cover with wataer. Heat to boiling; boil uncovered 2 minutes. Remove from heat; cover and let stand 1 hour.

Fry bacon until limp; remove and drain bacon. Add garlic, onion, carrot and celery to bacon fat remaining in skillet; cook and stir over medium-low heat until celery is tender and light brown, about 5 minutes. Stir into lentils. Stir in bacon and remaining ingrediets except toomatoes. Heat to boiling.

Reduce heat; cover and simmer 1 hour (soup will thicken). Stir in tomatoes (with liquid) and simmer uncovered 15 minutes. Remove bay leaf from soup before serving

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