I love lentil soup. I mean LOVE it. Like, I would marry it if I could. Please send help.
Usually I start with a ham bone, which is the best way. However, I'm ham-less at the moment, so I'll use the next best thing, bacon. I cut my bacon in half before frying so this is actually about 4 pieces not 8, drained.
I like to freeze everything. I would probably marry my freezer too if I could. Again, please send help. Usually I cook lentils and beans before freezing, but this time I simply soaked them first, then froze.
I don't always measure ingredients, especially when I make soup. This is probably 2 cups of soaked lentils. And enough water to cover. I also threw in a bay leaf.
2 tablespoons of olive oil.
1 tablespoon of bacon drippings, clarified.
I also added 2 teaspoons each of sea salt, black pepper and granulated garlic.
I dehydrate my own veggies. This is a mix of carrots, celery, bell pepper and parsley kept in an old margarine container. I like fresh celery and other vegetables, but I don't always have them on hand.
Into the pot goes about 1 handful.
Lot's of carrot!
Lot's of onion!
Boil till it's all tender, about an hour.
Mmmmmmmmmmmmmmm!
Oh, I love lentil soup also, so we'll have to fight to see who makes it to the altar with them first!
ReplyDeleteGreat idea about soaking and freezing, I'm definitely going to do that. How many times have I wanted to make bean soup on the spur of the moment and had to wait? Again, great idea!
I'm always looking for new recipes and I love soups especially at this time of year, thanks so much for posting this!
ReplyDeleteThanks for the freezing tip too!
All the best to you,
Eileen