Every year on Richard’s birthday week, I make this soup because he loves it.
1 ½ c lentils
5 c cold water
4 slices bacon
1/4 c chopped onion
1 green pepper, chopped
1 carrot, chopped
1, 15-oz can diced tomatoes
3 T butter
3 T flour
2 beef bouillon cubes (dissolved in 1 c water)
2 tsp salt
2 T white vinegar
Cook time: almost 2 hours
Rinse lentils and remove debris that may be in the package. In a large kettle, bring lentils and water to a boil. Reduce heat, cover and simmer for 1 hour. Meanwhile, cut bacon in small pieces and sauté in large skillet until crisp. Remove crisp bacon and set aside. To the bacon grease in the skillet, add onion, carrot, pepper, and tomato and sauté over low heat for 5 minutes. Add the vegetables to the lentils in the large kettle. In same skillet, melt butter. Stir in flour until smooth and gradually stir in bouillon and water. Add salt and vinegar and bring to a boil, stirring constantly for about a minute. Add to lentils and simmer, stirring occasionally for about 30 minutes. Add the crisp bacon in the last few minutes of cooking. Serves 6 to 8.