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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a large dutch oven. Add the bacon, onions and celery and cook until softened, about 10 minutes. Don't allow to brown. | 2. Add the garlic and stir for about 1 minute. | 3. Add the lentils and stir to coat with the oil and bacon fat. | 4. Add the tomatoes, vegetable broth, thyme and bay leaves and bring to a boil. | 5. Reduce heat, cover and simmer for 40 minutes or until lentils are cooked. Add more broth if soup is getting too thick. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
onion	2		chopped	56.0	13.075999999999999	1.54	0.14
garlic clove	6		minced	26.82	5.9508	1.1448	0.09
celery rib	2		sliced	-	-	-	-
bacon	4	ounces	cut	472.8695	1.4515	14.3108	45.0077
lentil	1 1/3	1/3		108.8267	22.7304	9.1989	0.5647
tomato	2	cans	diced	80.4198	17.3796	3.9316	0.8936
vegetable stock	5	cups		55.25	10.2765	2.6519999999999997	0.7735
thyme	3	sprigs		-	-	-	-
bay leaf	2			-	-	-	-
sea salt pepper				-	-	-	-

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