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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse your lentils very well and set aside. | 2. Dice your vegetables and garlic. Nice, small and even dice. | 3. Cook bacon. I do this in the oven, but it can be done in the pot as well. Just avoid excessive darkening as it makes a murky and bitter soup. | 4. Cook sausage. I always do this in the pot itself. | 5. Pour off all but about a tablespoon of fat. Chop and add cooked bacon, adding about a tablespoon of that fat as well. | 6. Add the vegetables and soften about 10 minutes. Sprinkle the vegetables with seasonings, as desired. | 7. Add the tomatoes. | 8. Add the chicken broth, leaving about 2 inches to allow for the displacement caused by the lentils. Bring to a boil. | 9. Add lentils, return to boil, then drop to simmer. Simmer on a medium low heat until lentils are tender and flavors blend. | 10. I do not add salt until the very end, as it frequently isn't necessary. I top with parmesan cheese. This freezes beautifully, which is good as it makes a lot of soup. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lentil	1			81.62	17.0478	6.8992	0.4235
chicken stock soup base that choice	10	cups		-	-	-	-
bacon	5	slices		583.8	1.7919999999999998	17.668	55.566
italian sausage	1	lb		1569.4315	2.9484	64.637	142.1107
celery	5	stalks		51.2	9.504	2.208	0.544
onion	1		sized	64.0	14.944	1.76	0.16
carrot	5			125.05	29.219	2.8365	0.732
tomato	1	can	diced roasted	62.068999999999996	13.7631	3.2384	0.5397
garlic clove	5			-	-	-	-
red pepper flake				-	-	-	-
black pepper				-	-	-	-
italian seasoning				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.