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Lentil Soup




Source of Recipe


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List of Ingredients




1 lb lentils
1/2 lb bacon or pancetta, diced
1 leek, diced,white part only
2 medium onions, diced
2 medium carrots, diced
2 quarts chicken stock or beef stock or ham stock (depending on your taste)
1 cup chopped celery
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon thyme
1 bay leaf
1 large potato, peeled
1 ham bone or 2 large ham hocks
2 tablespoons lemon juice or white vinegar or sherry wine vinegar
1 lb sliced kielbasa, cooked (optional)
2 yukon gold potatoes, diced (optional)


Recipe



Wash lentils and drain.
In a Dutch oven fry bacon until golden.
Add diced leeks, onions and carrots and cook until onions are limp.
Add lentils, stock, celery, salt, pepper, and bay leaf.
With a medium size grater, grate potato into mixture and add ham bone.
Add optional ingredients.
Simmer 1 hour or until lentils are tender.
Remove bay leaf and ham bone; cut meat from ham bone and return meat to soup.
Add lemon juice and serve.
If soup is thicker than you would like add additional stock or water.
Note: If using a bone in piece of ham or ham hocks with a lot of fat, it is best to cook the meat in the stock separatelyfirst, remove meat and reserve, and then defat.
Proceed as above, adding meat back at the end.