From, " Cooking by the Boot Straps. A Taste of Oklahoma Heaven," published in cooperation with your Daily Inbox Newsletter.


  • 1-1/4 cups lentils

  • 4 slices bacon, chopped

  • 1 leek, finely chopped

  • 1 onion, finely chopped

  • 1 carrot, finely chopped

  • 1 green bell pepper, finely chopped

  • 1 tomato, finely chopped

  • 3 Tablespoons butter

  • 3 Tablespoons flour

  • 1 (15-ounce) can consomme

  • 1 – 2 Tablespoons salt

  • 2 Tablespoons vinegar


Sort and rinse the lentils. Combine the lentils and water in a stockpot. Bring to a boil; reduce heat. Simmer for 1 hour, stirring occasionally. Fry the bacon in a skillet until crisp. Discard the bacon, reserving the bacon drippings. Cook the leek, onion, carrot, bell pepper and tomato in the reserved bacon drippings for 5 minutes or until the vegetables are tender, stirring frequently. Add the vegetable mixture to the lentils and mix well. Melt the butter in the same skillet. Add the flour, stirring until smooth. Add the consomme, salt and vinegar. Cook until slightly thickened, stirring constantly. Add the lentil mixture and mix well. Cook over low heat for 30 minutes or until of the desired consistency, stirring occasionally. Ladle into soup bowls. Serve with a mixed green salad and country bread.

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