730. LENTIL SOUP with BACON and SAUSAGE

serves 8 to 10


1 pound lentils, washed and drained
2 quarts water
2 cans (14.5 ounces each) tomatoes
2 bay leaves
1 tablespoon salt
1 scant teaspoon coarsely ground pepper
8 slices bacon, diced
1 cup diced carrots
1 cup chopped celery
1/2 cup chopped onion
2 pounds bulk pork sausage, crumbled, browned, drained

In a large cooking pot, combine lentils with water, tomatoes, and seasonings. Bring to a boil; reduce heat to a simmer. Meanwhile, in a skillet, fry bacon until fat is rendered; add carrots, celery, and chopped onion. Cook over medium heat for 12 to 15 minutes, stirring constantly, until onions are tender and lightly browned. Add the bacon and vegetables, along with the browned sausage to lentils. Simmer for 1 hour, until tender.


courtesy of: Diana Rattray, Southern Food and Crockpot Recipes