Prep 10 mins
Cook 1 hr 20 mins
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.
- 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
- 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.
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.
Hubby and I both enjoyed the comfort this lentil soup gave us...but we did feel it was lacking that vinegar (acid) touch...we were hoping that the steak sauce was going to supply it...but sadly that didn't happen...so we both tossed in a cap full of white vinegar in our bowl...I did cut the recipe in half and do believe we got 4 servings...thanks for posting the recipe...=)
Ellie, this soup is excellent! I also left out the franks as we were serving this with burgers. I think frying the veggies with the bacon adds a lot of flavor. This was easy to make and I will certainly make it again!