Soak the knuckle of bacon in water for 20 minutes. Put all the prepared vegetables except for one onion, in a large saucepan. Put the bacon knuckle on top, and cover with plenty of water. Add the bay leaf and peppercorns, and bring slowly to the boil. Simmer for 2 hours, until you have plenty of good stock and the meat is tender.
While the stock is simmering, soak the lentils for 30 minutes, then drain them. Fry the remaining onion in the olive oil until golden, then add the lentils. Cover with water, and simmer very gently until the lentils are tender, adding
Remove the bacon, and strain the stock. Allow the stock to cool slightly, and then put
For a creamy bacon and potato soup, substitute
See also Linsenspeck.
© 1995 Frances Bissell. All rights reserved.