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Lentil Soup

6       slices bacon, cut into thin strips
2       onions, chopped
3       carrots, chopped
2       ribs celery, chopped
3 ½   cups canned tomatoes, drained and chopped
2 1/3 cups lentils
1       bouquet garni: 6 parsley stems, 3 springs fresh thyme and 2 bay leaves
2 ½   quarts chicken stock or broth
1 ¾   teaspoons salt
½      teaspoon fresh-ground black pepper
6       tablespoons chopped fresh parsley
1       teaspoon lemon juice
In a large pot, cook bacon over moderate heat until crisp.  Remove.  Pour off all but 2 tablespoons of the fat.  Reduce the heat to moderately low.  Add the onions, carrots and celery.  Cook, stirring occasionally, until the onions are translucent, about 5 minutes.
Add the tomatoes, lentils, bouquet garni and stock and bring to a boil.  Reduce the heat and simmer, partially covered for 30 minutes.  Add the salt and continue cooking until the lentils are tender, about 15 minutes longer.  Discard the bouquet garni.
Before serving, stir in the pepper, half of the parsley and the lemon juice.  Top with the bacon and the remaining 3 tablespoons of parsley.  If the soup thickens too much on standing, stir in some water.
Serves 6-8