Thursday, May 22, 2008

Lentil Soup


I got this from the package of HEB lentils.

3-4 slices bacon, chopped
1 medium onion, diced
1 1/2 cups carrots, diced
4 cloves garlic
1 14.5 oz can diced tomatoes with juice
1 lb bag lentils (2 cups dry)
1 tsp italian herb blend
4 chicken bouillon cubes
8 cups water

Fry bacon in bottom of large stockpot. Add onions, carrots, and garlic and stir-fry over medium high heat until onions are golden brown (about 8 min). Add tomatoes, lentils, italian seasoning, bouillon, and water. Bring to a boil, reduce heat to low, cover and simmer for 35 min or until lentils are tender.

We serve this with cornbread!


Sarah said...

How big a can of tomatoes? This sounds good and my husband loves lentil soup.

Gretchen said...

Sorry I forgot that - it's updated now to say a 14.5 oz can