| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Soup |
10 |
Servings |
INGREDIENTS
| 1 |
lb |
Lentils |
| 8 |
c |
Water |
| 2 |
cn |
(16-oz) tomatoes; undrained |
| 2 |
|
Bay leaves |
| 1 |
tb |
Salt |
| 1 |
ts |
Pepper |
| 8 |
sl |
Bacon; diced |
| 1 |
c |
Diced or thinly sliced carrots |
| 1 |
md |
Onion; diced |
| 1 |
c |
Chopped celery |
| 2 |
lb |
Sausage; browned and drained |
INSTRUCTIONS
Wash lentils and combine with water, tomatoes and seasonings. Bring to a
boil and reduce heat. Fry bacon until limp, then add carrots, onions and
celery. Saut. over medium heat for 15 minutes, stirring constantly. Add
bacon mixture and browned sausage to lentils. Simmer for 1 hour. Yield:
2-1/2 quarts.
A VERY SPECIAL TEAROOM
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“The church is prayer-conditioned.”