Recipe by ellie_
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.
Top Review by Marie
Made this for dinner tonight and it was excellent! Omitted the frankfurters and steak sauce - just a preference. My husband requested this and he said it was just as he imagined it would be. Great for the snowy evening we are having. Thanks for posting this, Ellie.
- 2 slices bacon, finely chopped
- 1 -2 tablespoon vegetable oil (optional)
- 1 stalk celery, diced
- 1⁄4 medium onion, diced
- 1 clove garlic, minced
- 2 quarts water
- 1 lb lentils, soaked overnight,rinsed and drained
- 1⁄4 cup diced canned tomato
- 1 bay leaf
- 6 frankfurters, thinly sliced
- 1 tablespoon steak sauce
- 1⁄2 teaspoon fresh ground pepper
- 1⁄2 teaspoon salt, to taste
- 1 carrot, diced
Directions See How It's Made
- Fry bacon in Dutch oven until almost crisp, adding oil if necessary.
- Add celery, carrot, onion, and garlic and saute until onion is translucent, about 3- 4 minutes.
- Stir in water, lentils, tomatoes and bay leaf and bring to a boil over high heat.
- Reduce heat and simmer until tender, about 1 hour.
- Stir in remaining ingredients and continue cooking until franfurters are heated through, about 10 minutes.