Al quie's thick lentil soup

12 Servings

Quantity Ingredient
2 slices Bacon; diced in thirds
1 cup Chopped onion
1 cup Diced carrots
½ Clove garlic; minced
6 cups Cold water
4 cups Beef broth
½ cup Tomato paste
1 cup Diced raw potatoes
1½ cup Dry lentils
1 teaspoon Salt
2 Whole cloves
2 Bay leaves
2 tablespoons Red wine vinegar
2 cups Sliced smoked turkey sausage

In large soup kettle, sauce bacon, onions, carrots, and garlic until onion is tender. Add water, broth, tomato paste, potatoes, lentils, salt, cloves and bay leaves. Simmer, covered, for 1-½ hours.

Add vinegar and sausages and cook another ½ hour. Remove bay leaves before serving. Makes 12 servings.

ARKANSAS GAZETTE, 1989

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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