Prep 10 mins
Cook 45 mins
Wonderful on a cold snowy night served with homemade cornbread with maple butter and fried potatoes.
- Combine all ingredients in a Dutch oven.
- Cover and simmer for 45 minutes.
My taste buds are tap-dancing; the Glaswegian is sneaking spoonfuls from the pot after two very healthy bowls and the dog is whining! This 5 star business doesn’t go past 5 though! I took the weather ingredient of your recipe as a sign of what was in store for dinner (the temperature tonight is ridiculous by Toronto standards, –30 with the wind-chill). I knew I was going to make lentil soup and had my heart set on an Armenian or Lebanese recipe. Finding myself short of ingredients, my eyes rested on your recipe and I am in heaven! I made a couple of minor changes…I had homemade vegetable stock on hand but less than three cups to which I added cold water to make up 8 cups. I’ve been having an oregano crisis lately (see Italian Chicken Italian Chicken by Mysterygirl for details) so I decided to substitute fresh thyme instead. I’ll have you know that I went slightly off my diet for this recipe. Good grief…I mixed a protein with a carb (and I’m smiling)!!!
I love this recipy it is the best lentil soup ever!I made it for my grandson who has bad allergies but everyone just loved it. I have made it 5 time most of the time I don't put the bacon in, once used sausage instead, it is wonderful with bacon or sausage or with no bacon or sausage. Thanks for give us a new favorite soup.
Well it isnt Winter but its been very wet and miserable here, and what could be nicer than a bowl of hot yummy soup. This is the one! I rarely use lentils but wanted to give this one a go, really enjoyed the flavours, thanks for posting Karen. =)