Carsten Schafer


Ingredients:
  • 1 lb [or 453.6 0.00] dry lentils
  • 1 cup [or 225 0.00] diced celery
  • 2 medium carrots, sliced
  • 1 medium onions, diced
  • 2 quart [or 1.8 0.00] water
  • 1 1/2 tsp [or 7.39338 0.00] salt
  • 1/2 tsp [or 2.46446 0.00] pepper
  • 1/2 tsp [or 2.46446 0.00] dry thyme
  • 2 bay leaves
  • 1 large potato, pared
  • 1 ham bone, minus the fat
  • 2 tbl [or 29.5736 0.00] lemon juice
  • 1/4 lb [or 113.4 0.00] bacon, diced
Directions:
Rinse and soak lentils in cold water overnight before preparation.
Saute bacon in Dutch oven. Add celery, onion and carrots. Saute until golden brown.
Add water, lentils and dry ingredients. Grate potato into this mixture and add ham bone. Simmer for 3 hours.
Remove bay leaves and hambone. (Be sure to add ham to this mixture if you like).
Add lemon juice and serve.
For a faster & also tasty alternative:
use 2 q chicken stock, skip the ham bone, bacon, potatoe and lemon juice
Also you can use canned lentils (if available.)
Category:
Soup