Dawn’s Lentil Soup

Posted on June 29, 2008. Filed under: Favorite Recipes |

Weekly Recipe: Dawn’s Lentil Soup

Sunday, March 30, 2008- The first time Dawn made this Lentil Soup (which comes from her old Betty Crocker Cookbook circa.1970’s with a few modifications) about 20 years ago, it was an instant favorite. This is a great use for some left over ham or for some bacon in the fall or winter months.

We use ham or bacon in a lot of soups, and either will work great in this Lentil soup recipe. Dawn used 5-6 slices of bacon or maybe a cup of diced ham. You lightly fry the bacon in the dutch oven, but be sure not to overcook, leave it limp, but then cut the bacon into small pieces, about an inch long. We are bad and leave the grease in the pot for more flavor, and throw in a couple of carrots, sliced, to fry a little bit to soften them up.

Add 4-5 cups of water then 1 package of Lentils (1lb).

Cut up a couple of celery stalks, 1 large onion, 2-3 cloves of garlic finely chopped and add to the soup.

Next add the flavorings: 1 chicken bouillon cube, 2 tbspns of dried parsley, 1/2 tsp of Thyme, 2 bay leaves, 2 tsps of salt, 1/2 tsp of black pepper, 1 can (28oz) diced tomatoes with water, and, when Dawn wasn’t looking…I added 1/4 tsp of cayenne pepper. You may have to add some more water, probably about a cup, it depends on how thick you want the soup.

The soup cooks in about an hour.

Now here is some information about Lentils, a part of the Legume family. High in soluble fiber, the Lentil helps eliminate cholesterol from the body. High in magnesium, it assists your arteries and blocks calcium buildup. Lentils are high in Iron, but don’t have the negative effect of meats that are high in iron. Here is a great site about Lentils:


Lentils, or in the ancient days it was called pulse, have the second highest level of protein of any vegetable, second only to the soybean.




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