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Al Quie's Thick Lentil Soup


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Soups/stews

Ingredients:

  • 2 sl Bacon; diced in thirds
  • 1 c Chopped onion
  • 1 c Diced carrots
  • 1/2 Clove garlic; minced
  • 6 c Cold water
  • 4 c Beef broth
  • 1/2 c Tomato paste
  • 1 c Diced raw potatoes
  • 1 1/2 c Dry lentils
  • 1 ts Salt
  • 2 Whole cloves
  • 2 Bay leaves
  • 2 tb Red wine vinegar
  • 2 c Sliced smoked turkey sausage

Directions:

In large soup kettle, sauce bacon, onions, carrots, and garlic until onion is tender. Add water, broth, tomato paste, potatoes, lentils, salt, cloves and bay leaves. Simmer, covered, for 1-1/2 hours.
 
Add vinegar and sausages and cook another 1/2 hour. Remove bay leaves before serving. Makes 12 servings.
 
ARKANSAS GAZETTE, 1989
 
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.