Rhinelander Lentil Soup

This is a wonderfully hearty lentil soup. The lentils are simmered in a beef base with a variety of vegetables, potatoes and bacon.

Step: 1

In a large pot over medium high heat, combine the oil, bacon, carrots, onions, and celery. Saute for 5 minutes, or until bacon is crisp. Stir in the flour until it’s dissolved and mixture is pasty.

Step: 2

Slowly add the water, stirring constantly. Then add the bay leaves, salt, lentils, beef base, thyme, nutmeg, white pepper and potatoes. Stir all together well, bring just to a boil, reduce heat to low and simmer for 3 hours.

Per Serving: 220 calories; protein 7.6g; carbohydrates 22.7g; fat 11.1g; cholesterol 8.7mg; sodium 668.6mg.

The word “stew” can refer to 2 time a dish and a cooking method. Stewing involves slowly cooking piece of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, instead it does have a few piece of differences. The meat is chopped into few of pieces instead of being processing menu all of it , and the liquid completely covers the contents in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.