LENTIL SOUP ~ The Self-Taught Cook™

Aaah, Autumn! We moved back to Kentucky just in time. It's been great watching the leaves turn colors and fall. One of the best things about this time of the year is that it starts what I refer to as Soup Season. Yes, I tried to have Soup Season in Florida, but it just wasn't the same with air conditioning. ; ) But here, there's a chill in the air that just cries out for a pot of soup. Or, if you're in love with your slow cooker, as I am, a slow cooker full of soup.

My latest experiment was with lentils. It's something I've been wanting to do, so I bought a bag of lentils and went for it. You definitely want to make sure they cook long enough to be soft (I once ate some that had not been cooked long enough-crunchy lentils are weird), and you want to remember that lentils are very, very small so you need enough that you don't just have a few floating in a sea of broth. I found this one out by trial and error.

Anyway, we liked it. Here it is:

LENTIL SOUP

3 slices bacon, fried and crumbled

1/2 onion, diced

1 carrot, diced

1 stalk celery, diced

3/4 C flour

3 1/2 Qts beef broth

2 C lentils

4 baby potatoes, scrubbed and diced

1 packet GOYA beef bouillon

2 Tbsp Kroger All-Purpose Seasoning

dash of nutmeg

dash of freshly ground black pepper

In the cast iron skillet used for frying the bacon, saute the onion, carrot, and celery until tender. Add flour and blend well. Add to slow cooker. Stir in broth, lentils, potatoes, beef bouillon, seasoning, nutmeg, pepper, and bacon. Cook on LOW for 8 hours or HIGH for 4 hours.

This soup had the most wonderful blend of bacon and beef flavor! Since the nearest Publix is 2 hours away <sniffle>, I picked up a loaf of Garlic & Herb French Bread from the Wal-Mart bakery to serve with the soup. It was yummy!

*************************************************************************************************

MUSIC TO COOK BY