Recipe by Renate
I grew up on this soup, and still enjoy it today. Great cold weather food, and tastes even better the next day.
Top Review by Robs415
This is as close to my mother-in-law's recipe as I could find. We make a huge pot every New Year's Eve and let it simmer until midnight. The tradition is that for every lentil you eat, it's another penny you'll earn during the year. We freeze leftovers and eat it throughout the winter. I use regular, chopped celery; and we put cocktail smokies in the soup instead of sausage. Thanks for posting.
- 1 lb lentils (any kind will work)
- 6 slices bacon
- 1 large carrot, diced
- 1 small onion, chopped
- 1 piece celeriac or 1 cup loosely packed celery leaves
- 2 quarts beef stock
- 1 large onion, coarsely chopped (optional)
- 2 tablespoons lard or 2 tablespoons butter or 2 tablespoons margarine (optional)
- smoked sausage or smoked ham (optional)
- vinegar (optional)
Directions See How It's Made
- Pick over lentils and wash.
- Dice bacon, and render in large pot to accommodate all ingredients.
- Sautee onions, carrots, and celeriac or celery leaves about 5 minutes.
- Add stock on lentils.
- Bring to a full boil.
- Reduce heat and cook for 1-1/2 to 2 hours.
- Can also be cooked in a Crockpot about 4-5 hours on medium, 6-8 hours on low.
- Add sausage or smoked ham cut into bite size pieces.
- Optional: Melt lard or margarine or butter and caramelize the coarsely chopped onion, individually add to lentils at the table.
- Vinegar can be added to personal taste at the table also.
- Sourdough bread with caraway seeds is a great accompaniment.