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German lentil soup

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Ingredients/Components

pkg - 1 oz
salt - 1 item
water - 8 c
lemon juice - 2 Tbsp
pepper - 1/2 tsp
bay leaf - 1 item
thyme leaves - 1/2 tsp
slices bacon, diced - 4 item
medium-sized carrots, sliced - 2 item
medium-sized onions, sliced - 2 item
large celery stalk, sliced - 1 item
meat left on from cooked whole or half smoked ham - 1 bone

How to make german lentil soup:

In 5-quart Dutch oven or saucepot over low heat, cook bacon until lightly browned; push to side of Dutch oven. Add onions, carrots and celery; over medium heat, cook until vegetables are tender. Add ham bone, lentils, bay leaf, water, pepper, thyme and 1 teaspoon salt; over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 hour or until lentils are tender. Discard bay leaf.

Remove ham bone to cutting board; cut off meat and discard bone. Cut meat into bite-sized chunks and return to soup. Stir in lemon juice and enough salt to taste.

Recipe categories: Soups & stews, Beans, Lentil.

Rating:

4.2

Average rating: 4.2, total votes: 5

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