Lentils are one of my favorites to add into soups and stews. They soak up the flavor of whatever you have put them in. Packed with lots of protein too. I found this recipe in a wartime recipe book. You can easily add many other vegetables to this soup or even another meat in place of bacon. Something like, 2 diced boneless pork chops, half a package of sausage or even a little bit of beef you had from another days dinner.
I do free little bits of leftover meat for leftoverville meals or a soup or stew recipe. Use what you have on hand.
Now this recipe has verry little bacon in it because of the time in history. Add more that fits your family and tastes. I use my lisbon bunching onions for that's what is growing and I have a lot of. Get creative.
Recipe:
1 tbs bacon rinds or scraps
1 cup of scraps of carrots, turnip, onion celery (the amount will vary)
4 tbs of lentils
1 pint of beef bone broth ( I do can this)
1 1/2 pints of water
1 tbs flour
1/2 pint milk
Salt and pepper to taste
Fry the vegetables with the bacon or bacon rinds. Add the water, beef bone broth and lentils. Bring to a boiling point and simmer gently for 45 minutes. Remove the bacon rinds. Mix the flour to a smooth paste with some of the milk. Add with the remainder of the milk to the soup. Allow to boil for 5 mintes season carefully and serve with toast.
Thanks for stopping by and have a blessed day.
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