Lentil Soup

Soup! Winter weather just requires it, and the best thing is, you can make a big pot and have it all week. This recipe from Sunset Books 1977 version of "Favorite Recipes for Soups & Stews" is inexpensive and so easy, there is really no excuse, so grab a bag of lentils and get cooking:

There is hardly anything I need to say because this recipe is just SO easy. One thing is, you will be rewarded right away with delightful smells as the onion and bacon cook. You certainly don’t need to use bacon - you can leave it out if you don’t eat meat. In which case, I’d use a little Worcestershire sauce to make up for the flavor. You could also use pieces of cooked chicken or turkey in this soup, or sausages sliced into bite size bits. A final thing to note is that this makes a big pot, so if you won’t be able to eat it all, plan to freeze serving sizes in plastic zip bags which can be tossed right into your lunch bag to re-heat in the microwave at work. All you need is fresh bread and YUM. 

Lentil Soup

2 cups lentils

2 quarts water

2 slices uncooked bacon, cut in pieces

1 medium-sized onion, sliced

¼ cup chopped carrots

½ cup chopped celery

3 Tbsp chopped parsley

1 clove garlic, minced or mashed

2 tsp salt

¼ tsp pepper

½ tsp oregano

1 can (1 lb.) solid pack tomatoes

2 Tbsp wine vinegar

Wash the lentils and place them in a pan with the water, bacon, onion, carrots, celery, parsley, garlic, salt, pepper and oregano. Cover pan and simmer for 1 ½ hours. Add the tomatoes and break them up with a spoon; add the vinegar and simmer 30 minutes longer. Taste, and add more salt if needed. Makes about 10 servings.