Recipe by Michelle Berteig
This is from a free Penzey's recipe card. I haven't tried it yet, but am typing it here for safekeeping.
- 1 1⁄2 cups dried lentils
- 5 cups cold water
- 8 ounces bacon, diced
- 1 lb ground chuck
- 1 large onion, chopped
- 1⁄2 cup chopped bell pepper
- 1 large carrot, chopped
- 1 large tomatoes, chopped
- 1 1⁄2 tablespoons butter
- 1 1⁄2 tablespoons flour
- 2 cups warm water
- 1 teaspoon beef base or 1 beef bouillon cube
- 1 1⁄2 teaspoons salt
- 1⁄8 teaspoon pepper
- 2 tablespoons vinegar
Directions See How It's Made
- Dissolve the beef soup base or the beef bouillon cube in the warm water.
- Combine the lentils and the cold water in a soup pot and bring to a boil.
- Lower the heat, cover, and simmer for 45 minutes.
- While the lentils are cooking, cook the bacon in a skillet and drain on a plate lined with paper towels. Discard the bacon drippings.
- Add the ground chuck to the skillet and brown. Drain well.
- Add the beef, bacon and vegetables to the lentils.
- Melt the butter in the skillet, add the flour, salt, pepper, and vinegar. Cook, stirring constantly, until thickened and bubbly, about 3 minutes.
- Add the water/soup base mixture, stir well to blend, then add to the soup pot and bring to a boil.
- Lower the heat, cover, and simmer for 1 1/2 to 2 hours or until the flavors are well-blended.