Ingredients:
| 1 |
medium |
Onion, Quartered |
| 3 |
medium |
carrots, Peeled And Halved Lengthwise |
| 5 |
Slices |
Bacon, Cut Into 1-Inch Pieces |
| 1 |
Clove |
Garlice, Minced |
| 7 |
Cups |
Water |
| 2 |
Cups |
Lentil Ham Soup |
| 1 |
pieces |
Chicken Bouillon |
| 2 |
Teaspoons |
Salt |
| 1/4 |
Teaspoon |
Pepper |
| 1/8 |
Teaspoon |
Thyme |
| 1 |
piece |
bay leaf |
| 1 |
medium |
Lemon, juiced |
|
Preparation:
Assemble and attach rotor slicer/shredder using thick slicer cone (no 3). Turn to speed 4 and slice onion, carrots, and celery; set aside.
Fry bacon in a 5-quart pot over medium heat until crisp. Remove from pot and set aside. Add onion, carrots, celery, and garlic to pot and saute 4 minutes or until tender.
Add water, lentils, chicken bouillon cube, salt, pepper, thyme, bay leaf, and lemon juice. Cover and simmer 3 hours, or until lentils are tender. Serve hot; garnish with reserved bacon. |
