- 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.
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