The Farmer Family Cookbook

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Ingredients

• .50.0625 lb bacon, cut into pieces
• .750.09375 cup onion, chopped
• .750.09375 cup carrot, peeled and sliced
• .750.09375 cup celery, sliced
• 10.125 clove garlic, minced
• 40.5 cups water
• 121.5 oz dried lentils (2 cups)
• 10.125 tsp chicken bouillon
• .50.0625 tsp salt
• .50.0625 tsp pepper
• .50.0625 tsp thyme
• 10.125 bay leaf
• 20.25 quarts tomatoes or 1 (28 oz) can whole tomatoes with liquid
• 10.125 cup water, as needed

Steps

1. Fry bacon in large Dutch oven until crisp, drain on paper towels. Add onion, carrot, celery, and garlic to bacon fat. Cook over medium heat until celery is tender, about 10 minutes. Stir in bacon and 4 cups water with the lentils, bouillon, salt , pepper, bay leaf, thyme and tomatoes. Heat to boiling, reduce heat. Cover and simmer until soup thickens and lentils are done, about 1 hour. Add more water as needed.