German Lentil Soup Recipe
Ingredients
| Bacon Slices | 4 , diced | |
| 2 medium-sized onions, sliced | ||
| 2 medium-sized carrots, sliced | ||
| Stalk celery | 1 Large, sliced | |
| 1 ham bone with 2 cups meat left on (from cooked whole or half smoked ham) | ||
| 1 16-ounce package dry lentils | ||
| Bay Leaf | 1 | |
| Water | 8 Cup (16 tbs) | |
| Pepper | 1/2 Teaspoon | |
| Thyme leaves | 1/2 Teaspoon | |
| Salt | To Taste | |
| Lemon juice | 2 Tablespoon | |
Directions
1. In 5-quart Dutch oven or saucepot over low heat, cook bacon until lightly browned; push to side of Dutch oven. Add onions, carrots, and celery; over medium heat, cook until vegetables are tender. Add ham bone, lentils, bay leaf, water, pepper, thyme, and 1 teaspoon salt; over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 hour or until lentils are tender. Discard bay leaf.
2. Remove ham bone to cutting board; cut off meat and discard bone. Cut meat into bite-sized chunks and return to soup. Stir in lemon juice and enough salt to taste.
2. Remove ham bone to cutting board; cut off meat and discard bone. Cut meat into bite-sized chunks and return to soup. Stir in lemon juice and enough salt to taste.
Chef
