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Greek Lentil Soup with Bacon
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Ingredients
2
tablespoons
canola oil
2
onions
chopped
2
celery stalks
chopped
1
large carrot
shredded
8
cloves
garlic
minced
4
slices
bacon
cut in small pieces
¼
teaspoon
red pepper flakes
1
tablespoon
Chicken Better Than Bouillon
1/2
teaspoon
salt
1
tablespoon
rosemary
1
teaspoon
oregano
2
bay leaves
12
cups
water
2 ½
cups
red lentils
6
teaspoons
lemon juice
Instructions
In a large pot, heat the oil over medium low.
Saute the onion, celery, and carrots until soft.
Add in the garlic, bacon, and red pepper flakes and cook 1 minute.
Add in the bouillon, salt, rosemary, oregano, bay leaves, water, and lentils. Heat to boiling then simmer until the lentils are soft.
Remove from heat and add in the lemon juice. Remove the bay leaves.
Calories:
Author:
Jessica Penner