Sunday, January 31, 2010

Hearty Lentil Soup

I absolutely love lentil soup and always wanted to make it. I never knew it could be so easy and so delicious. I researched several recipes and found one that was close to what I was looking for and made some changes to make it my own. Sweet potatoes add a healthy and filling sweet addition to the soup, and chopped leeks offer that subtle onion taste without being too overpowering. Enjoy!!



Hearty Lentil Soup
Makes 12 Servings

Ingredients:
3 Tbsp olive oil
1 Tbsp unsalted butter
4 slices Boar's Head Sliced Naturally Smoked Imported Bacon, diced
1 cup diced carrots
1 cup diced celery
1 cup chopped leeks
1/2 cup Hodgson Mill Whole wheat graham flour (or other whole wheat flour)
3 1/2 quarts water (14 cups)
2 bay leaves
2 tsp salt
1 1/3 cups dry lentils
2 beef bouillon cubes
1 large sweet potato, peeled and diced
1/8 tsp dried thyme
1/8 tsp ground nutmeg
1/4 tsp ground black pepper

Directions:
Place olive oil and butter in a 7 quart stock pot. Add bacon, carrots, celery and leeks, and saute over medium heat until vegetables soften and bacon is crisp, about 6 minutes. Add the flour and stir until vegetables and bacon are coated. Add the water to the pot; stir well.

Add the bay leaves, salt, lentils, beef cubes, sweet potatoes, thyme, nutmeg, and black pepper. Bring mixture to a boil and then reduce heat and let simmer for 4 hours.

(Each serving is 2 cups and only 3pts!!!)

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