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  Added: Apr 07, 2006  •  Visited (4462)  •  Print version Print this recipe (70)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
Lentil Soup
What You Need:
  • 2 cups dried quick-cooking lentils
  • 2 quarts cold water
  • ¼ pound lean bacon in 1 piece
  • 1 leek, white part plus 2 inches of green, finely chopped
  • 1 large carrot, scraped and finely chopped
  • 1 parsnip, scraped and finely chopped
  • 1 celery stalk, finely chopped
  • 2 tablespoons bacon fat
  • ½ cup finely chopped onions
  • 2 tablespoons flour
  • 2 tablespoons cider vinegar (optional)
  • 2 frankfurters, sliced into ¼-inch rounds
  • 1 teaspoon salt
  • Freshly ground black pepper

  • How To Cook:
    1. Wash the lentils thoroughly under cold running water. In a heavy 4-quart casserole bring 2 quarts of water to a boil over high heat. Add the lentils, the piece of bacon, and the chopped leek, carrot, parsnip and celery.

    2. Return to a boil, reduce the heat to low, and simmer, partially covered, for 30 minutes. Melt 2 tablespoons of bacon fat over moderate heat in a heavy 8- to 10- inch skillet and when it begins to splutter, add the chopped onions.

    3. Cook, stirring occasionally, for 8 to 10 minutes, or until the onions are soft and lightly colored. Sprinkle the flour over them, lower the heat and cook, stirring constantly, until the flour turns a golden brown. Watch carefully for any sign of burning and regulate the heat accordingly.

    4. Ladle about ½ cup of the simmering lentil soup into the browned flour and beat vigorously with a whisk until the mixture is smooth and thick. Stir in the vinegar, if you are using it. Then, with a spatula, scrape the entire contents of the skillet into the lentils and stir together thoroughly.

    5. Cover the casserole and simmer over low heat for another 30 minutes, or until the lentils are tender but not mushy. Before serving, cut the bacon into small dice and return it to the soup with the sliced frankfurters. Simmer for 2 or 3 minutes to heat the meat through, then stir in the salt and a few grindings of black pepper.

    6. If the soup is to be served as a main dish, increase the number of frankfurters as necessary.
    To serve 6
     This recipe is also available in:
    Cuisine » Europe » Germany
    Main Ingredient » Vegetables » Lentil
    Main Ingredient » Vegetables » Parsnip
    Dish » Soup


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