Lentil Soup
Lentil soup is a real winter soup and it is particularly comforting on a cold winter day. Lentil soup tastes even better the day after you make it, so it’s a good idea to prepare extra servings.
Lentil Soup Makes 6-8 servings
1/2 pound lentils
1 tablespoon bacon drippings
1 onion, finely chopped
1/2 pound bacon, unsliced
1 tablespoon wine vinegar
1 taspoon sugar
5 cups beef broth or consomme
2 cups water
Bouquet garni
2 sprigs parsley
1 bay leaf
1 stalk celery, including top
Salt and freshly ground pepper
Wash lentils well and soak them overnight in water. Drain off the water. In a heavy kettle heat the bacon fat and add the chopped onion. Saute until soft, then add the rest of the indredients. To make a bouquet garni tie parsley, bay leaf, and celery together with cooking string or in cheesecloth. Bring the lentil soup to a boil. Reduce heat, and simmer for 1 to 1 1/2 hours. Before serving remove the bacon and the bouquet garni. I like to serve this soup in earthenware bowls with bread and butter.