Lentil Soup

Lentil Soup

Lentil Soup

This Lentil Soup, great for a winter mid-week meal, was originally printed in Bon Appetit (January 1981) as a request for the soup served in Chateau Vegas. Prep time does not include soaking beans overnight.

Lentil Soup

INGREDIENTSNutrition

SERVINGS 6UNITS US

• 2slices bacon, finely chopped
• 1 -2tablespoon vegetable oil (optional)
• 1stalk celery, diced
• 1⁄4medium onion, diced
• 1clove garlic, minced
• 2quarts water
• 1lb lentils, soaked overnight, rinsed and drained
• 1⁄4cup diced canned tomato
• 1bay leaf
• 6frankfurters, thinly sliced
• 1tablespoon steak sauce
• 1⁄2teaspoon fresh ground pepper
• 1⁄2teaspoon salt, to taste
• 1carrot, diced

• DIRECTIONS

  1. Fry bacon in Dutch oven until almost crisp, adding oil if necessary.
  2. Add celery, carrot, onion, and garlic and saute until onion is translucent, about 3- 4 minutes.
  3. Stir in water, lentils, tomatoes and bay leaf and bring to a boil over high heat.
  4. Reduce heat and simmer until tender, about 1 hour.
  5. Stir in remaining ingredients and continue cooking until franfurters are heated through, about 10 minutes.