Lentil Soup

2 C. Lentils

10 C. Water

4 Beef Bullion Cubes

2 Bay Leaves

2 Whole Cloves

1 (6 oz.) Can Tomato Paste

1 Tbsp. Salt

½ tsp. Pepper

5 Slices Bacon

1 Yellow Onion, Chopped

1 C. Carrots, Diced

1 C. Celery, Sliced

2 Cloves Garlic, Minced or Pressed

4 Potatoes, Diced

1 Polska Kielbasa or Similar Sausage, Sliced

2 Leeks, Washed and Sliced

Soak lentils overnight (if you forget to do so, a few hours is enough.) Discard soaking water and rinse lentils.

Put water, bullion cubes, bay leaves, cloves, tomato paste, salt, pepper, and soaked lentils in an 8 quart stock pot.

In a frying pan, fry bacon till crisp. Remove bacon, add onions, carrots, celery and garlic, and sauté till vegetables start to soften. Cut bacon into bite size pieces. Add vegetables and bacon to soup.

Add potatoes, sausage and leeks to soup. Simmer for at least an hour or until dinner starts. 

Note:  Barb, “I make it at 3 in the afternoon and let it simmer till dinner. It’s even better the next day and freezes well.”

Nelson, Barbara; Stange Family Recipes, May 1998; Nelson, Barb; Lentil Soup, p. SD5. Note: “My father [Arnold Fluckiger] drew plans for the renovation of the restaurant in Menlo Park where this soup was featured. As partial payment for his work, he was given this recipe.”