Dr. Lydia Reich's Lentil Soup (Cocková)--2004 Soup Tasting
25 oz. dry lentils
1 pint (2 C) water
1 tsp. Vegeta seasoning or Mrs. Dash Seasoning
1 tsp. marjoram
15 oz. each carrots & parsnips, sliced
15 oz. celeriac (celery root), diced
1 bay leaf
2 Tbsp. oil
2 Tbsp. flour
1 onion, chopped
15 oz. bacon, chopped
2 tsp. vinegar
2 cloves garlic, minced
Salt & pepper to taste
Croutons for garnish
- Pick through and wash lentils.
- Fry bacon; discard fat and set bacon aside. In 2 tbsp oil, saute onion till clear. Add flour & brown. Add 2 cups water and bring to boil.
- Add lentils, carrots, parsnips & celeriac, bay leaf, pepper, seasoned salt, and add 6 to 8 cups water. Simmer for 1-1/2 hours.
- Taste and adjust salt and pepper as needed. Remove bay leaf and stir in vinegar & garlic just before serving.
Serve with croutons and finely chopped parsley.
