German Lentil Soup
- Number of Servings: 10
Ingredients
4 bacon slices, diced2 medium onlins, sliced2 medium carrots, sliced1 cup sliced celery8 oz. package John Morrell Diced Ham16 oz. package lentils1/2 teaspoon pepper1/2 teaspoon thyme 2 bay leaves8 cups hot watersalt2 tablespoons lemon juice
A quick side-note: I like to put all the veggies in a food processor instead of all the slicing...the kids don't even realize they're eating veggies, and they love the soup. Now, on with the instructions.
1. In 5-quart Dutch oven or large saucepot over medium-hich heat, fry bacon until lightly browned.
2. Add onions, carrots and celery and over medium heat, cook until onions are tender, about 5 minutes.
3. Add ham, lentils, pepper, thyme, bay leaves, hot water and 2 teaspoons salt.
4. Cover, simmer over low heat 1 hour or until lentils are tender. Discard bay leaves.
5. Stir in lemon juice and serve.
Number of Servings: 10
Recipe submitted by SparkPeople user BEAR14GSB.
1. In 5-quart Dutch oven or large saucepot over medium-hich heat, fry bacon until lightly browned.
2. Add onions, carrots and celery and over medium heat, cook until onions are tender, about 5 minutes.
3. Add ham, lentils, pepper, thyme, bay leaves, hot water and 2 teaspoons salt.
4. Cover, simmer over low heat 1 hour or until lentils are tender. Discard bay leaves.
5. Stir in lemon juice and serve.
Number of Servings: 10
Recipe submitted by SparkPeople user BEAR14GSB.
Nutritional Info Amount Per Serving
- Calories: 164.3
- Total Fat: 2.2 g
- Cholesterol: 14.2 mg
- Sodium: 344.7 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 15.4 g
- Protein: 18.7 g
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