Mom’s Lentil Soup
When my mother made this soup, she added enough black pepper to give it a distinct bite. The addition of a bay leaf is my only modification of the original recipe.
Course
Soups and Stews
Cuisine
American
Servings
Prep Time
12
people
10
minutes
Cook Time
2 1/2
hours
Servings
Prep Time
12
people
10
minutes
Cook Time
2 1/2
hours
Ingredients
1
pound
green lentils
1/4
pound
bacon or ham
diced, or a meaty ham bone
1
cup
celery
finely diced
1
carrot
1/4
onion
finely diced
1
clove
garlic
minced
1
bay leaf
optional
1
tablespoon
salt
1
teaspoon
black pepper
preferably freshly ground or more to taste
3
quarts
water
Instructions
Wash and pick over the lentils then drain.
Shred the carrot on the tear-drop side of a box grater.
Put all the ingredients in a large stock pot.
Cover and bring to a boil.
Reduce heat and simmer partially covered for 2 to 2½ hours.
Adjust salt and pepper to taste.
The soup should be thick and the lentils soft but intact.
Recipe Notes
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