Lentil Soup

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.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 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

1. Fry bacon in Dutch oven until almost crisp, adding oil if necessary.
2. Add celery, carrot, onion, and garlic and saute until onion is translucent, about 3- 4 minutes.
3. Stir in water, lentils, tomatoes and bay leaf and bring to a boil over high heat.
4. Reduce heat and simmer until tender, about 1 hour.
5. Stir in remaining ingredients and continue cooking until franfurters are heated through, about 10 minutes.