Rhinelander Lentil Soup
From pamela 17 years agoIngredients
- 1 cup dry lentils shopping list
- 5 bacon slices, chopped into small pieces shopping list
- 1 cup potatoes, chopped shopping list
- 1 cup celery, chopped shopping list
- 1 cup carrots, chopped shopping list
- 1 cup onions, chopped shopping list
- 3 1/2 qts water shopping list
- 4 tbsp olive oil shopping list
- 3/4 cup all-purpose flour shopping list
- 2 beef bouillon, cubes shopping list
- 2 bay leaves shopping list
- 1 pinch ground nutmeg shopping list
- 1 pinch ground white pepper shopping list
- 1 tsp dried thyme shopping list
- 2 tsp salt shopping list
How to make it
- Combine the oil, bacon, celery, carrots, and onions. Place them in a large pot, over a medium high heat then saute for 5 minutes, or until bacon becomes crisp. Mix in the flour until it's dissolved and creates a paste-like consistency.
- Gradually add the water, stirring frequently. Now, add the lentils, potatoes, beef base, bay leaves, nutmeg, white pepper, thyme, and salt. Combine well, and allow the mixture to come just to a boil. Reduce the heat to low and simmer for 3 hours the serve.
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