The farm I grew up on produced hundreds of acres of soybeans; and they still do.Did you know: Soybeans produce significantly more protein per acre than most other uses of land.
Lentil soup is recognized as a highly nutritious, particularly good source of protein, dietary fiber, iron and potassium.
Did you know:
The lentil or daal or pulse (Lens culinaris) is a bushy annual plant of the legume family. It is a kind of vegetable, grown for its lens-shaped seeds. It is about 15 inches tall and the seeds grow in pods, usually with two seeds in each.
There are at least nineteen types of lentils, I used green, which is the most common.
This is a very flavorful earthy soup with tons of nutrition.
Lentil and Vegetable Soup
By The Gourmet Farm Girl
5 slices smoked bacon (chopped)
1 tablespoon butter
2 stalks celery (chopped)
1 leek (chopped)
1 small Chinese eggplant (chopped)
2 medium carrots (chopped)
2 teaspoons sea salt
1 teaspoon cracked black pepper
(or salt and pepper to taste)
2 quarts chicken stock
2 small potatoes (chopped)
3 bay leaves
1 teaspoon dried thyme
2 cups lentils
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, leeks, eggplant and carrots, salt and pepper; sauté for 1-2 minutes over medium heat
Add the stock, potatoes, bay leaves and thyme; reduce heat to simmer and cook for 10-15 minutes
Add lentils and continue to cook until lentils are soft; 25-30 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