Palouse Lentil Soup



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Palouse Lentil Soup

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

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.

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

Serves:

6 Servings 		 
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