Now that the turkey dust has settled, it's time for something quite different but just as savory. This is a recipe my mom made every winter, and one Chase and I have adopted into our rep.
My favorite memory of this recipe was when Chase and I drove into Duncan to visit his Mema and Pa, and we made this soup for them. They loved it, and I'm pretty sure it was all gone by the next day.
Oh, and there's a crock pot version for slow cooker fans!
Happy cooking!
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Hearty Lentil Soup September 26, 2010
Ingredients
6 slices bacon
1 pound (1 package) little smokies
1 cup dried lentils
1 28-oz can diced tomatoes
¼ cup diced onions
1 cup chopped carrots
¼ cup chopped celery (optional)
1 bay leaf
⅛ tsp garlic powder
¼ tsp pepper
Directions (Stove top)
1. Wash lentils, removing any that are shriveled
2. Put lentils in a pot with 3 cups of water. Add onion, celery, carrots, garlic, pepper and bay leaf. Bring the whole thing to a boil.
3. Reduce heat and simmer covered for an hour. Stir every 15 minutes or so, adding more water as needed to keep the lentils covered.
4. Meanwhile, cook the bacon and cut into small pieces. Cut the smokies into thirds or quarters.
5. After an hour, check to see that the lentils and carrots are cooked through. If so, add the smokies, bacon and tomatoes.
6. Cook for another 15-30 minutes, until the smokies are warmed through.
7. Serve.
Directions (Crock pot)
1. Wash lentils, removing any that are shriveled.
2. Put lentils, onion, celery, carrots, garlic, pepper and bay leaf into the crock pot with 2 cups of water. Cook on high for an hour.
3. Reduce to low and cook for 5-7 hours.
4. About 30 minutes before serving, add tomatoes, smokies and cooked bacon. Continue to cook on low.
5. Serve.
All the ingredients you'll need (unless you like celery).
Veggies and spices, ready to boil.
Last bit of simmering then ready to bowl.
Happy cooking!
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