Lentil Soup

OK, so I'm not a sister, but hope you'll enjoy this one anyway

Serves 6-8

Ingredients:
1 C. Lentils (brown)
3 C. Water
1 C. Onion, chopped (about 1 lb)
1 C. Carrot, chopped (about 1 lb)
1 C. Celery, chopped (about 1 lb)
1/2 lb sausage, bacon, etc. (cooked)

Directions:Combine Lentils and water in large pot, and bring to a boil.
Add remaining ingredients, cover, and reduce heat to a low simmer.
Cook at least 6 hours. Periodically add water as needed.
When soup is fully cooked, season lightly with salt.

Serve with fresh bread, or rice.


NOTES:

Meat can be added at the end if desired, but a richer flavor is obtained if added early.
Cooking time determines size of cut vegetables--leave larger if cooking longer.
Soup can be refrigerated and re-heated, and improves with age--second and third day are better than the first.
Brown lentils are preferred to orange.
Rice was not a common side-dish with this growing up, but I like it. Serve on side, and mix in to soup as desired.

If you want a story of some of the challenges involved in making this, checkout: http://zwoelfet1.blogspot.com/2009/04/making-lentil-soup.html

Added by Lowell Wilson