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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Was hungry for lentil soup, so kinda just made this up on the fly.. it was pretty yummy. Ingredients:
1/4 lb bacon (i use ends) or 1/4 lb salt pork |
1 medium onion, chopped |
4 stalks celery, chopped |
2 -3 garlic cloves, chopped |
5 carrots, chopped |
1 (15 ounce) can tomatoes |
16 ounces frozen chopped spinach |
16 ounces lentils |
1/2 teaspoon braggs liquid aminos (see note) |
1/2 teaspoon sriracha sauce (see note) |
1/2 teaspoon basil |
1/4 teaspoon cumin |
1 teaspoon sea salt or 1 teaspoon kosher salt |
1/8 cup lemon juice |
water |
if you do not have braggs liquid aminos or siracha you can substitute soy sauce or tamari and any bottled hot sauce |
Directions:
1. In dutch oven, cook bacon until well cooked, add vegetables and saute until soft. Add the rest of the ingredients, bring to boil. Lower heat to a simmer, cover and simmer 45 minutes to an hour, stirring often, adding more water as needed,.
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