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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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You can omit the bacon and sauté the vegetables in oil to make this a vegetarian meal. Ingredients:
6 slices bacon, cut into small pieces |
2 onions, chopped |
1 lb carrot, peeled and chopped |
2 stalks celery, chopped |
4 garlic cloves, chopped |
1 small red pepper, chopped |
6 cups chicken stock |
2 cups yellow lentils |
1 1/2 cups water |
3 bay leaves |
2 teaspoons cumin seeds, crushed |
2 teaspoons dried thyme, crushed |
fresh ground pepper |
Directions:
1. In a 4 quart dutch oven sauté bacon until crisp, remove to drain on paper towels with a slotted spoon.
2. Add onions to drippings, cook 5 minutes until softened.
3. Add carrots, celery, peppers, garlic, and sauté 5-10 minutes.
4. Add remaining ingredients and bring to boil.
5. Reduce heat to simmer, cover, and cook 30 minutes, stirring occasionally.
6. Discard bay leaves, sprinkle with bacon, serve.
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