Lentil Soup

By evalley60

Savory soup. Makes a wonderfully huge amount . . . even better the second day!

Ingredients

• 1 1/2 c. dried lentils
• 1/4 lb. bacon (~5 pieces)
• 1 c. onion, chopped (1 lg.)
• 1 c. celery, chopped (2 lg.)
• 1 clove garlic, minced
• 1 sm. can tomato sauce
• 2 whole cloves
• 2 bay leaves
• 4 cups water w/ 4 beef bouillon cubes
• 2 chicken bouillon cubes
• 2 c. carrots, sliced
• 3 c. potatoes, diced
• 2 Tbs. red wine vinegar
• 2 c. cooked, crumbled hot Italian sausage
• 1/2 c. scallions, sliced
• sour cream

Preparation

Step 1

Rinse lentils. Drop into 6 cups of boiling water & soak for 30 minutes. Measure poured-off soak water & replace in pot with fresh water (this is in addition to the 4 cups in the ingredient list).

Fry bacon & remove from pan. Save a little of the bacon grease to sauté onions, celery & garlic until limp. Add to lentils. Crumble bacon into pot. Then add all ingredients down through chicken cubes. Bring to a boil, cover & reduce heat. Simmer for ~45 minutes.

Add carrots and potatoes to pot & simmer for another 45 minutes.

Add vinegar & sausage & heat through. Serve each bowl with scallions sprinkled on top & a good dollop of sour cream!