Rhinelander Lentil Soup

Serves: 4

Estell Schumm

1 January 1970

Based on User reviews:

37

Spice

38

Sweetness

28

Sourness

39

mins

Prep time (avg)

5.3

Difficulty

Ingredients:

4 tbsps

Olive Oil

5

Bacons (slices, cut into small pieces)

1 cup

Carrot (chopped)

1 cup

Onion (chopped)

1 cup

Celery (chopped)

3 cup

All-Purpose Flour

3.5 quarts

Water

2

Bay Leaves

2 tsps

Salt

1 cup

Lentil (dry)

2

Beef Bouillons (cubes)

1 tsp

Dried Thyme

1 pinch

Ground Nutmeg

1 pinch

Ground White Pepper

1 cup

Potato (diced)

Directions:

1

In a large pot over medium high heat, combine the oil, bacon, carrots, onions, and celery

2

Saute for 5 minutes, or until bacon is crisp

3

Stir in the flour until it's dissolved and mixture is pasty

4

Slowly add the water, stirring constantly

5

Then add the bay leaves, salt, lentils, beef base, thyme, nutmeg, white pepper and potatoes

6

Stir all together well, bring just to a boil, reduce heat to low and simmer for 3 hours