Lentil Soup
A bacon-and-vegetable lentil soup finished with a touch of nutmeg — from the 2008 Elkin Soup Off.
Contributed by William Owen — State Road, NC
Soup, Main CourseYield 2 ½ servingsScaled Quarter — ¼×
Soup, Main CourseYield 3 ⅓ servingsScaled Third — ⅓×
Soup, Main CourseYield 5 servingsScaled Half — ½×
Soup, Main CourseYield 10 servingsScaled Original — 1×
Soup, Main CourseYield 20 servingsScaled Double — 2×
Soup, Main CourseYield 30 servingsScaled Triple — 3×
Soup, Main CourseYield 40 servingsScaled Quadruple — 4×
Ingredients
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Instructions
- In a large double boiler, or a large saucepan, heat the salad oil.
- Add the bacon, carrots, onion, and celery. Sauté until the onion and celery are transparent.
- Stirring constantly, add the flour.
- Once the flour has blended in, stirring constantly, slowly add the water.
- Add the lentils, salt, bay leaves, thyme, beef base, nutmeg, white pepper, and potatoes.
- Simmer for approximately 3 hours.
Ingredients
Tap one to check it off
Instructions
- In a large double boiler, or a large saucepan, heat the salad oil.
- Add the bacon, carrots, onion, and celery. Sauté until the onion and celery are transparent.
- Stirring constantly, add the flour.
- Once the flour has blended in, stirring constantly, slowly add the water.
- Add the lentils, salt, bay leaves, thyme, beef base, nutmeg, white pepper, and potatoes.
- Simmer for approximately 3 hours.
Ingredients
Tap one to check it off
Instructions
- In a large double boiler, or a large saucepan, heat the salad oil.
- Add the bacon, carrots, onion, and celery. Sauté until the onion and celery are transparent.
- Stirring constantly, add the flour.
- Once the flour has blended in, stirring constantly, slowly add the water.
- Add the lentils, salt, bay leaves, thyme, beef base, nutmeg, white pepper, and potatoes.
- Simmer for approximately 3 hours.
Ingredients
Tap one to check it off
Instructions
- In a large double boiler, or a large saucepan, heat the salad oil.
- Add the bacon, carrots, onion, and celery. Sauté until the onion and celery are transparent.
- Stirring constantly, add the flour.
- Once the flour has blended in, stirring constantly, slowly add the water.
- Add the lentils, salt, bay leaves, thyme, beef base, nutmeg, white pepper, and potatoes.
- Simmer for approximately 3 hours.
Ingredients
Tap one to check it off
Instructions
- In a large double boiler, or a large saucepan, heat the salad oil.
- Add the bacon, carrots, onion, and celery. Sauté until the onion and celery are transparent.
- Stirring constantly, add the flour.
- Once the flour has blended in, stirring constantly, slowly add the water.
- Add the lentils, salt, bay leaves, thyme, beef base, nutmeg, white pepper, and potatoes.
- Simmer for approximately 3 hours.
Ingredients
Tap one to check it off
Instructions
- In a large double boiler, or a large saucepan, heat the salad oil.
- Add the bacon, carrots, onion, and celery. Sauté until the onion and celery are transparent.
- Stirring constantly, add the flour.
- Once the flour has blended in, stirring constantly, slowly add the water.
- Add the lentils, salt, bay leaves, thyme, beef base, nutmeg, white pepper, and potatoes.
- Simmer for approximately 3 hours.
Ingredients
Tap one to check it off
Instructions
- In a large double boiler, or a large saucepan, heat the salad oil.
- Add the bacon, carrots, onion, and celery. Sauté until the onion and celery are transparent.
- Stirring constantly, add the flour.
- Once the flour has blended in, stirring constantly, slowly add the water.
- Add the lentils, salt, bay leaves, thyme, beef base, nutmeg, white pepper, and potatoes.
- Simmer for approximately 3 hours.
Notes
From the 2008 Elkin Soup Off.