Palouse Lentil Soup
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ounces |
bacon
pepper, or smoked, diced |
|
| 1 | cup |
yellow onion
finely diced |
|
| 1 | cup |
celery
finely diced |
|
| 1 | cup |
carrots
finely diced |
|
| 2 | cloves |
garlic
minced |
|
| 1 | teaspoon |
marjoram
dried |
*
|
| 1 ¼ | cups |
lentils
dried |
|
| 7 | cups |
chicken broth
|
|
| 1 | each |
bay leaves
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 144.5 | ml/g |
bacon
pepper, or smoked, diced |
|
| 237 | ml |
yellow onion
finely diced |
|
| 237 | ml |
celery
finely diced |
|
| 237 | ml |
carrots
finely diced |
|
| 2 | cloves |
garlic
minced |
|
| 5 | ml |
marjoram
dried |
*
|
| 296 | ml |
lentils
dried |
|
| 1.7 | l |
chicken broth
|
|
| 1 | each |
bay leaves
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
In a large, heavy saucepan or Dutch oven, sauté the bacon over moderate heat until crisp and brown.
Remove the bacon from the pan and set aside.
Add onion, celery, carrot, garlic and marjoram and cook for about 5 minutes, or until the onion is translucent.
Add the lentils, chicken stock and bay leaf, and bring just to a boil.
Reduce heat to low and simmer until the lentils are tender.
About 30 minutes.
Taste and adjust the seasoning. If the soup becomes too thick during cooking, add more chicken stock.
Garnish with bacon.
