- 4 tablespoons olive oil
- 5 slices bacon, cut into small pieces
- 1 cup chopped carrots
- 1 cup chopped onions
- 1 cup chopped celery
- 3/4 cup all-purpose flour
- 3 1/2 quarts water
- 2 bay leaves
- 2 teaspoons salt
- 1 cup dry lentils
- 2 cubes beef bouillon
- 1 teaspoon dried thyme
- 1 pinch ground nutmeg
- 1 pinch ground white pepper
- 1 cup diced potato
- In a large pot over medium high heat, combine the oil, bacon, carrots, onions, and celery. Saute for 5 minutes, or until bacon is crisp. Stir in the flour until it's dissolved and mixture is pasty.
- Slowly add the water, stirring constantly. Then add the bay leaves, salt, lentils, beef base, thyme, nutmeg, white pepper and potatoes. Stir all together well, bring just to a boil, reduce heat to low and simmer for 3 hours.
03/12/2017
recipepes.com
Rhinelander Lentil Soup, recipe
PT15M
PT1H
5
455 calories
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