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Lentil Soup


Another childhood treat, my Mom’s lentil soup.  It actually may be my Grandma’s now that I think about it!  Either way, it is easy, tasty and feeds a crowd!  (You can make it wholly vegetarian by omitting the bacon and using veggie bouillon cubes instead.)  Tastes even better with warm, buttery rolls!

Serves 14-18 for about $0.20/serving!!


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2 Tbsp oil

3 oz. diced bacon – ($0.70)

3/4 cup sliced carrots – ($0.12)

3/4 cup sliced celery – ($0.54)

1 medium onion, diced – ($0.33)

3/4 cup flour

14-18 cups water

1 cup lentils – ($0.31)

2 tsp. salt

2 tsp. beau monde seasoning

2 bay leaves

3/4 cup diced potatoes – ($0.21)

Dash of thyme leaves

4 Tbsp. beef base or beef bouillon cubes

Dash of pepper

Optional:  Spinach flakes, or I used a bunch of kale that I had in the fridge


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In a large soup pot, saute with oil, bacon, carrots, celery and onions, until onions and celery are transparent.

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Stirring constantly, add flour.

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When mixed in, slowly add water, stirring intermittently.

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Add remaining ingredients, cover and simmer on low for 3 hours.