Lentil Soup


  • 1 1/2 cup dried lentils
  • water
  • 4 oz. salt pork, cubed
  • 1 cup chopped onions
  • 1/2 garlic clove, chopped
  • 4 cups beef stock
  • Ad
  • 2 cups chopped celery
  • 1 cup diced carrots
  • 2 whole cloves
  • 2 1/4 tsp. salt
  • dash pepper
  • 3 Tbsp. cider vinegar, (opt)


Place lentils in large saucepan; add water to cover and let stand overnight. Drain, reserving liquid. Add water to liquid to make 6 cups. Heat salt pork in a skillet; add onions and garlic and saute' until onions are tender but not browned. Combine measured liquid, beef stock, celery, carrots, cloves, bay leaves, salt, pepper, the onion mixture and the lentils in a large heavy saucepan. Cover and simmer about 4 hours, or until lentils are soft. Add vinegar; remove bay leaves. Makes about 9 cups or 8-10 servings.

By Robin from Washington, IA


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