Summary
Yield | |
---|---|
Source | Jean Ross (2002) |
Prep time | 24 hours |
Cooking time | 3 hours, 20 minutes |
Total time | 27 hours, 20 minutes |
Ingredients
1 lb
dried lentils 1⁄4 lb
bacon 2
onion (medium, sliced) 2
carrots (medium, sliced) 2 q
water 1 c
celery (diced) 2 1⁄2 t
salt (or 3 t to taste) 1⁄2 t
pepper 1⁄2 t
dried thyme 2
bay leaves 1
potato (large, peeled) 1
ham bone 2 T
lemon juiceInstructions
The night before, wash lentils and soak overnight. Early the next day, drain lentils. Sauté bacon until golden in large pot. Add onions and carrots; sauté until golden. Add lentils, water, celery, salt, pepper, thyme and bay leaves. Grate potato into soup. Add ham bone. Simmer 3 hours. Remove ham bone, cut meat from it and return to soup. Add lemon juice. Remove bay leaves.