RHINELANDER LENTIL SOUP

Rhinelander Lentil Soup image

This is a wonderfully hearty lentil soup. The lentils are simmered in a beef base with a variety of vegetables, potatoes and bacon.

Provided by KREDER

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 3h45m

Yield 11

Number Of Ingredients 15

Ingredients

4 tablespoons olive oil
5 slices bacon, cut into small pieces
1 cup chopped carrots
1 cup chopped onions
1 cup chopped celery
¾ cup all-purpose flour
3 ½ quarts water
2 bay leaves
2 teaspoons salt
1 cup dry lentils
2 cubes beef bouillon
1 teaspoon dried thyme
1 pinch ground nutmeg
1 pinch ground white pepper
1 cup diced potato

Steps:

In a large pot over medium high heat, combine the oil, bacon, carrots, onions, and celery. Saute for 5 minutes, or until bacon is crisp. Stir in the flour until it's dissolved and mixture is pasty.
Slowly add the water, stirring constantly. Then add the bay leaves, salt, lentils, beef base, thyme, nutmeg, white pepper and potatoes. Stir all together well, bring just to a boil, reduce heat to low and simmer for 3 hours.

Nutrition Facts : Calories 220.2 calories, Carbohydrate 22.7 g, Cholesterol 8.7 mg, Fat 11.1 g, Fiber 6.7 g, Protein 7.6 g, SaturatedFat 2.7 g, Sodium 668.6 mg, Sugar 2 g