Soak lentils 3 to 4 hours but not more than 12, rinse thoroughly.
Don't skip this step. Many people think that soaking lentils is not
necessary but actually makes them easier to digest and aids the
absorption of their micronutrients.
In a large stockpot brown 3 slices bacon on low heat. The bacon
will have a tendency to stick to the bottom of the pot, this is
the goal. When the bacon is done but not crispy, remove from pan.
Pour grease out of pan but leave the stuff that is stuck to the
bottom of the pot. Remove fatty portions from the cooked bacon and
discard. You will have just a small amount of meat leftover. If
you choose not to use bacon, simply increase the amount of olive
oil to 1/4 cup in the next step.
Add 3 tbs olive oil, bacon, onion and garlic to the prepared pan.
Saute on medium heat until onions are clear. Add lentils,
carrots, celery and red bell pepper. Add water to 1 to 2 inches
above the level of the ingredients. Simmer on low for 1 to 1 1/2
hours until lentils are tender. Remove from heat, add tomatoes
which will cook themselves from the heat of the soup. Salt to
taste.
Originally Submitted
12/12/2011
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