| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Soups, Stews & chi |
6 |
Servings |
INGREDIENTS
| 5 |
oz |
Pepper bacon or smoked bacon, diced |
| 1 |
c |
Yellow onion; finely diced |
| 1 |
c |
Celery; finely diced |
| 1 |
c |
Carrot; finely diced |
| 2 |
|
Cloves garlic; minced |
| 1 |
ts |
Dried marjoram |
| 1 1/4 |
c |
Dried lentils |
| 7 |
c |
Chicken stock |
| 1 |
|
Bay leaf |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
In a large, heavy saucepan or Dutch oven, saute the bacon over moderate
heat until crisp and brown. Remove the bacon from the pan and set aside.
Add onion, celery, carrot, garlic and marjoram and cook for about 5
minutes, or until the onion is translucent. Add the lentils, chicken stock
and bay leaf, and bring just to a boil. Reduce heat to low and simmer until
the lentils are tender. About 30 minutes. Taste and adjust the seasoning.
If the soup becomes too thick during cooking, add more chicken stock.
Garnish with bacon.
NOTES : Marty was one of my neighbors in Saudi Arabia--I have not yet made
this recipe of hers but I have made others and they were delicious!
Especially her Hot German Potato Salad.
Recipe by: Marty Boucher/Jubail, Saudi Arabia Posted to MC-Recipe Digest V1
#670 by Creedenite@aol.com on Jul 13, 1997
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