Lentil Soup

by on May 26, 2013 » Add the first comment.
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3 strips bacon (rendered) or olive oil
onion (chopped
3 carrots (slilvers)
1 ½ cu lentils (rinsed)
3 cloves garlic (minced)
2 tbl tom paste
½ tsp thyme
2 cu Chicken stock
1 tbl balsamic vinegar

Saute in bacon rendering or/olive oil, onion, add carrots, stir into pan – cook 5 min. Add garlic, tom paste, thyme and lentils, stir & cook. Add 2 cup chicken stock, 2 cu water, bring to boil. Cover and cook 45 minutes, simmer. Add water if thickens too much. Add 1 tsp salt , ¼ tsp pepper and 1 tbl salsamic vinegar, blend.

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