Lentil soup 2

1 servings

Ingredients

Quantity Ingredient
Lentil Soup
½ pounds Lentils (1 1/2 cups)
½ pounds Bacon
1½ cup Chopped onion
½ cup Chopped carrot
¾ cup Chopped green pepper
¾ cup Chopped tomato
3 tablespoons Margarine or butter
3 tablespoons Flour
1 can (10 1/2 oz) undiluted,
Condensed beef bouillon
2 teaspoons Salt
2 tablespoons Vinegar

Directions

Put lentils in 5 cups cold water in a large kettle and bring to a boil. Reduce heat and simmer, covered, for 1 hour. Meanwhile, cut the bacon in small pieces and saute, in a large skillet, until crisp.

Discard half of the bacon fat (only dicard half or less or the soup will not taste complete). To the bacon in the skillet, add the onion, carrot, pepper and tomato and saute over low heat for 5 minutes. Combine with the lentils in the kettle. Melt butter or margarine in the same skillet and remove from heat. Slowly stir in the flour until smooth then gradually stir in the bouillon. Add salt and vinegar and bring to a boil while stirring. Pour into lentils and cook over low heat, stirring occasionally, for about 30 minutes.

Serve and enjoy!

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