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Country Lentil Soup
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- #39653
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
2 large onions, chopped
3 large carrots, grated
2 drops shallots, minced
2 tablespoons garlic, minced
1 teaspoon olive oil
1/4 cup dry white wine
2 cups canned tomatoes, stewed, undrained
2 cans (10.5 ounce size) chicken broth
1 can beef broth
4 cups water
3 slices bacon, cooked crisp
1 pound lentils, rinsed and drained
salt and pepper, to taste
directions
In a Dutch oven casserole, saute together first 5 ingredients, until onions are transparent.
Add the wine and simmer the mixture, until liquid is reduced by half.
Add the remaining ingredients and simmer soup, with lid slightly ajar, for about 1 hour 15 minutes, or until lentils are very tender. Add a little broth if soup is too thick.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
April 20, 2006
This soup was out of this world. I added more liquid: wine and much more olive oil to veggies. Also put some of the bacon drippings in for flavor. Werved it with fresh grated parmesan cheese..it was a hit