Romulan Lentil Soup
Yield
6 servingsPrep
45 minCook
30 minReady
75 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
lentils
|
|
| 1 | cup |
water
|
|
| ¼ | pound |
bacon
cut into small pieces |
|
| 2 | cups |
onions
chopped |
|
| 1 | each |
garlic cloves
|
|
| 2 | cups |
carrots
shredded |
|
| 1 | cup |
celery
shredded |
|
| 20 | ounces |
water
|
|
| 20 | ounces |
beef stock
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
lentils
|
|
| 237 | ml |
water
|
|
| 113.4 | g |
bacon
cut into small pieces |
|
| 473 | ml |
onions
chopped |
|
| 1 | each |
garlic cloves
|
|
| 473 | ml |
carrots
shredded |
|
| 237 | ml |
celery
shredded |
|
| 578 | ml/g |
water
|
|
| 578 | ml/g |
beef stock
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Put the lentils in the saucepan and add 1 cup of water.
Bring to a boil, then simmer for about 5 minutes.
Remove from the heat and let stand while you prepare the vegetables.
Fry the bacon in a pot until it is browned.
then add the onion and garlic and fry until the onions are golden.
Add the broth, water, lentils and the rest of the vegetables.
Taste for seasoning and add salt and pepper if necessary.
Simmer for about 30 minutes, or until the lentils are tender.
