Thanks for the recipe. Sounds good. Still trying to figger out what is a bacon bone? lol. Will confess not have having messed with lentils too much but found them very good on those few occasions. One point I would hazard to mention is other legumes do not play well with acids early in the cook cycle. With Pinto beans for example..cooking in tomato products is a pretty sure fire method of coming up with a tough i.e. case hardened final product..which is fine if thats what is wanted. We like them soft and chewable in this area..so tomato products are not added till the beans are as tender as wanted. Just a thought. Lentils may march to a different drummer..lol.
Quote:
Originally Posted by Ozgirl
Bacon and Lentil Soup (my version of pea and ham)
A few bacon bones or ham hocks (preferably the hocks as they have some
meat on them)
Red lentils according to carb limits
1 large can of crushed tomatoes
Stock, enough to cover all the ingredients after the canned tomatoes are
tossed in 
Onions and garlic
Any veggies you like and can tolerate - shredded cabbage, celery plus
leaves, carrots, turnip, broccoli that may have started to seed.
Cook in a slow cooker on low (after bringing to the boil) until veggies
are done to your satisfaction |