I love lentils just about any way you can eat them. During the colder months I enjoy this delicious lentil soup. It freezes well and I often use the soup as a basis to make other soups. It’s easy to make although you do need to allow time to cook the lentils! I hope you enjoy it as much as I do.
Lentil Soup
Ingredients:
1 pound lentils
¼ pounds bacon, diced and cooked
½ cup chopped onion
1 cup chopped celery and leaves
1 clove garlic, chopped
¼ cup chopped red pepper
1 bay leaf
1 tsp sugar (optional)
¼ tsp thyme
2 Tbsp butter
2 Tbsp flour
1 Tbsp lemon juice
Thinly sliced scallions
Directions:
Wash lentils and soak overnight in water to cover them.
Drain soaking water and place lentils in a large soup pot. Add 2 ½ quarts of water. Add bacon to pot. Bring to a boil and then reduce heat and simmer for 2 ½ hours. Add chopped vegetables, garlic, bay leaf, sugar and thyme to the pot.
If you prefer a smooth soup use an immersion blender to puree the soup. Remove bay leaf before pureeing. Heat butter and blend in flour. Add some of the hot soup mixture to the butter and then return to the soup, stir until thickened. Stir in lemon juice. Serve, sprinkling the sliced scallions as a garnish.
Nancy on the Home Front 