Instructions Peel and thinly slice the onion. Peel and slice the carrots into 6mm pieces. Put the lentils in a saucepan, cover with water and bring to the boil. Boil for 3 minutes then drain thoroughly. In another large saucepan heat 2 tbls of the olive oil and cook the onion, bacon and half the

Instructions 1. Rinse Lentils in cold water, place in large pan, cover with fresh cold water. Bring to boil. Boil vigourously for ten minutes, removing any scum that forms. 2. Whilst lentils are cooking, prepare the carrots, onion, potato, bacon, and garlkic 3. When lentils have finished boiling,

I don't remember exactly where I got this recipe, but I found it when I was looking for a way to use up leftover bacon. This is a great fall or winter dish. Serve with some Parmesan cheese toasts. It is even better the 2nd day!

A hearty, warming soup, perfect for a cold winter's night. Serve with warm, crusty bread for a complete meal. I use beef stock, but chicken or vegetable stock will do. I find it unnecessary to add salt, as the bacon and rookwurst are salty enough, but you may if you wish. If you can't obtain Dutch

Combine all but lentils and sour cream, in a crockpot or slowcooker. Add 2-4 cups hot water (depending upon size of cooker). Cover and cook on high 1 hour, reduce heat to low and continue cooking 8-9 hours. Add lentils, cover and continue to cook about 30 minutes or until tender**. To serve, garnish

Lentil and Canadian Bacon Soup 4 cups water 1 teaspoon dried thyme leaves 1/2 teaspoon salt 1/4 teaspoon pepper 2 cans (14 1/2 ounces each) vegetable broth 2 medium carrots, cut into 1/2-inch pieces (1 cup) 1 medium potato, peeled and cut into 1/2-inch pieces (1 cup) 1 medium onion, finely chopped