Monday, October 12, 2009

Beef, Bacon & Lentil Soup

A perfect, hearty soup for the chilly fall days!

  • 1 1/2 c dry Joseph's Grainery Lentils
  • 5 c cold water
  • 4 slices bacon, cut up
  • 1 large onion, chopped
  • 1 large carrot, chopped
  • 1 large ripe tomato, peeled and chopped
  • 1 medium green pepper, chopped
  • 1/2 lb hamburger
  • 1 1/2 Tbls margarine
  • 1 1/2 Tbls flour
  • 2 Tbls instant beef bouillon
  • 1 2/3 c water
  • 1 1/2 tsp salt
  • 1/8 tsp pepper
  • 2 Tbls vinegar
Directions: Rinse the lentils. Combine the lentils and water in a large kettle and bring to a boil. Lower the heat; cover and simmer for 45 minutes.
Meanwhile, brown the bacon in a large skillet. Add onion, green pepper, carrots and tomato. Lower the heat and saute for 15 minutes. Add the hamburger, breaking it up and cook for 10 minutes. Add the meat and vegetables to the lentils.
Melt margarine in a skillet. Blend in the flour, then add the bouillon (dissolved in the 1 2/3 c water), salt, pepper and vinegar. Cook, stirring constantly, until thick and bubbly, about 3 minutes. Add to the lentils.
Bring the soup to a boil, then lower the heat and simmer covered for 1 1/2 to 2 hours longer or until flavors are well blended.
Recipe from Lana Feldman, Priest Lake Community Cookbook


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