Lentil Soup

I read somewhere that lentil soup is a form of pottage.  Pottage...what was desired when handing over one's birthright....why?  Because it is delicious!  My sister Rachel gave me this winning recipe and each time I make it our boys ask for seconds and thirds!  If someone hasn't tried lentils before and is wary, THIS is one to try!  The picture doesn't look nearly as yummy as it tastes!  It's awesome!

1/4  lb. bacon
2 c. finely chopped yellow onions
2 carrots, peeled, finely chopped
3 large garlic cloves, peeled, minced
7 c.  chicken stock or broth
1 t. dried thyme
1/4 t. celery seeds
2 bay leaves
Salt and freshly ground pepper
1 1/2 c. brown lentils, sorted and rinsed (1-1 lb. package)

Finely chop bacon and saute' in soup pot over medium heat until crisp.  Remove bacon with slotted spoon and reserve.  Add onions, carrots, garlic and saute' in bacon fat over low heat, covered until tender and golden...about 25 minutes. 

Add the chicken or beef stock, thyme, celery seeds, bay leaves, a grinding of fresh pepper (no salt until later..since it would toughen the lentils at this point) and the lentils.  Bring to a boil, reduce heat and cover.  Simmer until lentils are very tender, about 40 minutes.

Discard bay leaves, and puree half of the soup. (An immersion blender makes this a snap.)  Return pureed soup to pot.  Taste, and correct seasoning, adding about 1 1/2 tsp. salt (I didn't add it to tonight and it was still delicious!)  Stir in reserved crisp bacon and simmer briefly before serving.  Enjoy!

One of the great things about lentils is that they don't need to be soaked before cooking yet are in the legume nutritional family.  There are lots of different kinds but brown (or green) are most easily found.  A 1/4 cup serving of cooked lentils is said to contain 11 grams of protien, %10 Potassium, %4 Calcium, 15% Iron, 10% Thiamin, 6% Riboflavin and 4% Niacin, of Daily Recommended Values.

From Wikipedia: " Nutritional Value and Health Benefits:  Lentils contain high levels of proteins, including the essential amino acids isoleucine and lysine, and are an essential source of inexpensive protein in many parts of the world for those who adhere to a vegetarian diet or cannot afford meat.[1] Lentils are deficient in two essential amino acids, methionine and cystine.[2] However, sprouted lentils contain sufficient levels of all essential amino acids, including methionine and cystine.[3]

Apart from a high level of proteins, lentils also contain dietary fiber, Folate, vitamin B1, and minerals. Red (or pink) lentils contain a lower concentration of fiber than green lentils (11% rather than 31%).[4] Health magazine has selected lentils as one of the five healthiest foods.[5] Lentils are often mixed with grains, such as rice, which results in a complete protein dish.

Lentils are one of the best vegetable sources of iron. This makes them an important part of a vegetarian diet, and useful for preventing iron deficiency. Iron is particularly important for adolescents and pregnant women, whose requirements for it are increased.[6]"