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Categories:Viewed: 55 - Published at: 7 years ago
Ingredients
- 6 slices Bacon
- 1/2 pounds Lean Pork, Diced
- 1 whole Yellow Onion, Diced
- 1 pound Sliced Mushrooms
- 1 pound Dried Lentils, Picked Over And Rinsed
- 2 quarts Low Sodium Chicken Stock
- 1/2 pounds Julienned Carrots
Method
- Slice the bacon into small pieces. Over medium heat, saute bacon and pork until cooked, but not crispy. Remove bacon and pork from pan, and drain all but about 1 tablespoon of the remaining bacon fat into a small bowl (reserve).
- Add diced onions to pan and saute until they just begin to color. Remove from pan.
- Add 2 tablespoons of remaining bacon fat to pan and saute mushrooms just until they give off all their liquid and begin to color. Remove from pan.
- Combine all ingredients in a soup kettle or dutch oven. Simmer over medium heat until lentils are cooked and broth has slightly thickened. Season to taste with salt and pepper. Enjoy!
