Salt pork flavors this great tasting lentil soup. The soup is seasoned with vegetable juice, a little thyme, and bay leaf.
- 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 to 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.
- If you don't have the time to cook the soup for an hour, consider this crock pot lentil soup with bacon. The soup cooks while you go about your day.
- Feel free to substitute about 1 1/2 cups of tomato sauce for the V8 juice.
- For a smoky flavor, use diced bacon in the recipe or add leftover diced ham.
- 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).