Salt pork flavors this great tasting lentil soup. The soup is seasoned with vegetable juice, a little thyme, and bay leaf.
For a smoky flavor, use diced bacon in the recipe or add leftover diced ham.
Feel free to substitute about 1 1/2 cups of tomato sauce for the V8 juice.
- 1 1/2 cups chopped onion
- 1 cup sliced celery
- 1/2 cup sliced carrot
- 1 medium clove garlic, minced
- 1/4 cup butter
- 1 pound dried lentils (about 2 cups)
- 2-3 ounces salt pork (diced)
- 8 cups water
- 2 cans (12 fluid ounces each) V-8 cocktail vegetable juice
- 1 teaspoon kosher salt
- 1/2 teaspoon dried leaf thyme, crushed
- 1/2 teaspoon freshly ground black pepper
- 1 bay leaf
Melt the butter in a large saucepan over medium heat. Add the onion, celery, carrots, and garlic; cook, stirring, until the onion is translucent.
Wash and sort lentils under cold running water.
Add the lentils to onion mixture along with the remaining ingredients. Bring to a boil and then cover the pan. Reduce the heat and cook over low heat for 1 hour or longer or until the lentils are tender.
Serve lentil soup with crusty bread or rolls or freshly baked cornbread.
Replace the salt pork with 3 to 4 thick slices of bacon, diced. Add it to the pan along with the onion and vegetable mixture.
Instead of salt pork, add diced leftover ham to the soup.
Replace the water with vegetable or chicken stock (preferably unsalted).