Rhinelander Lentil Soup

SUBMITTED BY: KREDER

"This is a wonderfully hearty lentil soup. The lentils are simmered in a beef base with a variety of vegetables, potatoes and bacon."

PREP TIME	25 Min
COOK TIME	3 Hrs 20 Min
READY IN	3 Hrs 45 Min

SERVINGS & SCALING

Original recipe yield: 10 to 12 servings

USMETRIC

About scaling and conversions

INGREDIENTS

4 tablespoons olive oil
5 slices bacon, cut into small pieces
1 cup chopped carrots
1 cup chopped onions
1 cup chopped celery
3/4 cup all-purpose flour
3 1/2 quarts water
2 bay leaves
2 teaspoons salt
1 cup dry lentils
2 cubes beef bouillon
1 teaspoon dried thyme
1 pinch ground nutmeg
1 pinch ground white pepper
1 cup potatoes, diced

READ REVIEWS (24)

DIRECTIONS

In a large pot over medium high heat, combine the oil, bacon, carrots, onions and celery. Saute for 5 minutes, or until bacon is crisp. Stir in the flour until it's dissolved and mixture is pasty.
Slowly add the water, stirring constantly. Then add the bay leaves, salt, lentils, beef base, thyme, nutmeg, white pepper and potatoes. Stir all together well, bring just to a boil, reduce heat to low and simmer for 3 hours.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Nov. 10, 2002 by DAC097

I doubled the amount of lentils and tripled the amount of potatoes and there was still plenty of broth to handle the increase. This soup is very tasty, but at almost 13grams of fat per serving (that is 50% fat!), I would hardly call it "healthy" despite the healthy lentil and vegetable ingredients. For this reason, I decreased the bacon to 4 slices and added only 1 teaspoon of olive oil, instead of the 4 tablespoons called for. I still found the soup to be rich and tasty.

5 users found this review helpful

Reviewed on Oct. 14, 2004 by BANNOCKS

Did not care for the flour - soup tended to stick and needed constant attention while simmering - I prefer to add cornstarch to thicken at the end of cooking time.

4 users found this review helpful