Tomato Lentil Soup
- 1 cup dried lentils
- 4 cups beef broth
- 1 tsp. salt
- 3 to 4 peppercorns
- 1 bay leaf
- 1/2 cup thin sliced carrots
- 1/2 cup chopped celery
- 1/2 cup chopped onions
- 4 slices bacon, diced
- 2 cans of stewed tomatoes (or more as desired)
Wash lentils and place in soup pot with the salt, peppercorns, bay leaf, carrots, celery, and beef broth. Fry bacon pieces and add to soup. Saute onions in bacon fat until transparent. Add to soup with stewed tomatoes. Simmer gently 45 minutes to an hour.
By Connie from Cotter, AR
March 12, 20080 found this helpful
Sounds great! Thank you for the recipe!
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