Mia's Lentil Soup

Recipe by Mia in Germany
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READY IN: 3hrs 30mins
SERVES: 6
YIELD: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Quarter one of the onions, cube 3 carrots and 2 parsnips into 1/2 inch cubes.
  • In a large stock pot, bring 2 quarts water, beef, salt, quartered onions and cubed carrots and parsnips, bay leaves, allspice berries and peppercorns to a slow boil.
  • Boil until meat falls apart, about 2 hours.
  • If it's not enough water, add some more water.
  • Get meat, spices and vegetables out, discard the vegetables and reserve the meat.
  • Finely chop the bacon and second onion and fry in a skillet until onions are slightly browned and bacon is crisp. Set aside.
  • Add lentils to stock, bring to a boil. Meanwhile, cube remaining carrot and parsnip into 1/2 inch cubes. Depending on how long the lentils need to boil (20 to 45 minutes), add the vegetables 20 minutes before lentils are done.
  • Cube potatoes (about 1/2 inch thick) and add 15 minutes before end of cooking time.
  • Cube the beef, add 10 minutes before end of cooking time along with the fried onion and bacon.
  • Chop frankfurter and add, boil five more minutes.
  • Season to taste with additional salt, pepper and / or Bragg's Liquid Aminos.
  • Chop parsley and sprinkle over soup before serving.
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