Al quie's thick lentil soup
12 Servings
Ingredients
| 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 |
Directions
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, .