Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Onion, Quartered
3 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 Cube Chicken Bouillon
2 Teaspoons Salt
1/4 Teaspoon Pepper
1/8 Teaspoon Thyme
1 Bay Leaf
1 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. |
