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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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This Lentil Soup, great for a winter mid-week meal, was originally printed in Bon Appetit (January 1981) as a request for the soup served in Chateau Vegas. Prep time does not include soaking beans overnight. Ingredients:
2 slices bacon, finely chopped |
1 -2 tablespoon vegetable oil (optional) |
1 stalk celery, diced |
1/4 medium onion, diced |
1 clove garlic, minced |
2 quarts water |
1 lb lentils, soaked overnight,rinsed and drained |
1/4 cup diced canned tomato |
1 bay leaf |
6 frankfurters, thinly sliced |
1 tablespoon steak sauce |
1/2 teaspoon fresh ground pepper |
1/2 teaspoon salt, to taste |
1 carrot, diced |
Directions:
1. Fry bacon in Dutch oven until almost crisp, adding oil if necessary.
2. Add celery, carrot, onion, and garlic and saute until onion is translucent, about 3- 4 minutes.
3. Stir in water, lentils, tomatoes and bay leaf and bring to a boil over high heat.
4. Reduce heat and simmer until tender, about 1 hour.
5. Stir in remaining ingredients and continue cooking until franfurters are heated through, about 10 minutes.
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