Thursday, January 5, 2012

EATERY IS OPEN....LENTIL SOUP WITH BACON





  • 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.

No comments:

Post a Comment