Thursday, January 5, 2012


  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrot
  • 1 slice bacon, chopped
  • 4 cans (or more) chicken broth
  • 1 can of whole tomatoes
  • 2 cups dried lentils (about 12 1/2 ounces)
  • 1 bay leaf
In a large pot sautee onions in a table spoon of olive oil. Add carrots and celery. Add in rest of the ingredients and simmer for over 1 hour. Serve hot with a corner of french bread.

1 comment:

  1. I saw your recipe the other day and it reminded me that I had a bag of lentils in my pantry...

    I rummaged in the freezer and found some homemade chicken stock and made some lentil soup in my crock-pot... Slow-cooked over several days. Last night we had it for dinner and it was really YUMMY!

    THANKS for the inspiration! ;-)