Lentil soup from The Silver Palate Cookbook (page 156) by Julee Rosso and Sheila Lukins

  • bay leaves
  • carrots
  • celery seeds
  • brown lentils
  • chicken stock
  • yellow onions
  • slab bacon
  • dried thyme

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef stock for chicken stock.

  • ashallen on December 02, 2019

    This is a very nice, simple lentil soup. Easy to make. I always ended up eating the bacon before I could crumble it on the soup, so now I just use rendered bacon fat and skip making fresh bacon. The soup has a depth of flavor and a slightly smoky-sweet edge from the bacon which works really well with the lentils. I use a rich homemade chicken stock - that also adds a lot of flavor. Freezes great.

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