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 |
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Preparation / Directions:
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.
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