Prep 30 mins
Cook 3 hrs
This recipe came from a daycare where my mother and I used to work. It is simple, but so filling and I think amazing.
- 3 ounces bacon, diced
- 3 teaspoons oil
- 3⁄4 cup onion, finely diced
- 3⁄4 cup carrot, finely diced
- 3⁄4 cup celery, finely diced
- 3⁄4 cup flour
- 3 1⁄2 quarts water
- 1 cup lentils
- 3⁄4 cup potato, diced
- 4 tablespoons beef base
- 2 teaspoons seasoning salt
- Brown bacon in a pan. Drain and set aside.
- Saute onion, carrots and celery in oil until soft and transparent. Add flour and blend well. Add water and remaining ingredients. Add bacon back inches
- Simmer 3 hours or until lentils and vegetables are cooked.
This lentil soups taste a lot like pea soup. It has the same color and same taste. But without having to soak the lentils LOL At first, I though that 3/4 cup of flour was too much. The first hour I thought that I would not like it. But the taste and smell was even better the second and third hour. I used red lentils that I rinsed. Thanks Erindipity. Made for PAC Spring 2008
I agree with the previous reviewer--this looks and tastes like pea soup. The flour keeps the liquid from being too watery. For my taste, it was a bit thin and brothy, so I doubled the amount of lentils (I added in approximately another cup after the first hour, when I saw how few lentils there were for that volume of soup.) This is for my taste, as other lentil soups I've made were more like stew.
I used both 4 oz. of prepared turkey bacon, and a diced chicken andouille sausage; also, fresh nutmeg and a tiny bit of cumin (I can't resist!) The results: The recipient asked for the recipe!! :)