The Warmth of Homemade Soups...

Lentil and Vegetable Soup

By The Gourmet Farm Girl

 

2 cups lentils

2 quarts chicken stock

5 slices smoked bacon (chopped)

1 tablespoon butter

2 stalks celery (chopped)

1 leek (chopped)

2 small potatoes (chopped)

3 bay leaves

1 teaspoon dried thyme

1 small Chinese eggplant (chopped)

2 medium carrots (chopped)

2 teaspoons sea salt

1 teaspoon cracked black pepper

(or salt and pepper to taste)

In a large stock pot over medium heat brown the bacon till almost crisp; remove the bacon pieces and drain on a paper towel. Reserve 2-3 tablespoons bacon fat in the pot.

Add the butter, celery and leek; cook for 5-6 minutes; add the eggplant, carrots, salt and pepper; cook for 5-6 minutes; add the stock, potatoes, bay leaves and thyme; reduce heat to simmer and cook for

10-15 minutes till starting to tender.

Add lentils and continue to cook till lentils are soft; 20-30 minutes; stir often. Return the bacon pieces to the pot. When ready to serve remove the bay leaves and top with sour cream and fresh parsley.
Crusty bread goes well with this meal.

Serves 6-8

New Product from The Gourmet Farm Girl's Soup Mixes 

Lentil Soup Mix

 Complete with seasoning packet and lentils, you add the fresh ingredients and have a wonderful healthy homemade meal!  

(Recipe is simplified on packet)