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Categories:
green lentils onions bacon carrots water stalks celery potato thyme bay leaves ham bone salt lemon juice
Viewed: 52 - Published at: 5 years agoIngredients
- 1 lb. green lentils
- 2 medium onions, diced or sliced
- 1/4 lb. bacon, diced (or diced ham steak or diced ham off ham bone)
- 3 medium carrots, diced or sliced
- 2 qt. water
- 2 stalks celery, diced
- 1 large potato, pared and grated (medium)
- 1/2 tsp. thyme leaves (fresh if you have)
- 2 bay leaves
- 1 ham bone
- salt and pepper to taste
- 2 Tbsp. fresh lemon juice
Method
- Soak green lentils in cold water to cover overnight.
- Rinse well and drain.
- In stockpot, saute onions and bacon.
- Add carrots.
- Saute until golden; do not overcook.
- Add water, drained lentils, celery, potato, thyme leaves, bay leaves, ham bone and salt and pepper.
- Simmer, covered, for 3 hours.
- Remove ham bone and remove any remaining meat.
- Add fresh lemon juice just before serving.
- Serve with Cottage Cheese Dill Bread.
- This soup freezes well.
