Lentil Soup Recipe
Ingredients
| Lentils | 2 Cup (16 tbs), dried | |
| Cold water | 2 Quart | |
| 1/4 pound bacon in one piece | ||
| Onion | 1 Large, finely chopped | |
| Carrot | 1 Large, finely chopped | |
| Stalk celery | 1 , finely chopped | |
| Bacon fat | 2 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), minced | |
| Flour | 2 Tablespoon | |
| Vinegar | 2 Tablespoon | |
| Salt | To Taste | |
| Ground pepper | 1 To taste | |
Directions
Wash the lentils under running cold water.
Pour the 2 quarts of water into a large kettle and bring to the boiling point.
Add the lentils, bacon, onion, carrot and celery.
Cover partially and simmer over low heat for 30 minutes.
Heat the bacon fat in a large heavy frying pan.
Add the minced onion and cook, stirring constantly, until the onion is golden brown.
Stir in the flour and cook, stirring all the time, until the flour is golden brown.
Ladle about 1/2 cup of the lentil soup into the frying pan and stir thoroughly until the mixture is smooth and thickened.
Stir in the vinegar.
Turn the whole contents of the frying pan into the lentil soup, scraping the bottom of the skillet with a rubber spatula.
Season with salt and pepper.
Stir thoroughly.
Simmer over low heat covered for 30 more minutes or until the lentils are tender.
Before serving, remove the bacon and cut it into 1/2-inch dice; return to soup, and check the seasoning.
Pour the 2 quarts of water into a large kettle and bring to the boiling point.
Add the lentils, bacon, onion, carrot and celery.
Cover partially and simmer over low heat for 30 minutes.
Heat the bacon fat in a large heavy frying pan.
Add the minced onion and cook, stirring constantly, until the onion is golden brown.
Stir in the flour and cook, stirring all the time, until the flour is golden brown.
Ladle about 1/2 cup of the lentil soup into the frying pan and stir thoroughly until the mixture is smooth and thickened.
Stir in the vinegar.
Turn the whole contents of the frying pan into the lentil soup, scraping the bottom of the skillet with a rubber spatula.
Season with salt and pepper.
Stir thoroughly.
Simmer over low heat covered for 30 more minutes or until the lentils are tender.
Before serving, remove the bacon and cut it into 1/2-inch dice; return to soup, and check the seasoning.
Chef
