Ingredients

The following ingredients have 4 Servings
  • 8 oz dried lentils, (sorted and rinsed)
  • 1 tbsp olive oil
  • 1 medium onion, (diced)
  • 3 cloves of garlic, (minced)
  • 48 oz reduced-sodium beef broth, (divided (see note))
  • 1 tbsp plus 1 tsp Old Bay seasoning
  • 4 slices of cooked bacon, (crumbled)

Instruction

  • Sort and rinse lentils.
  • Heat olive oil in a large pot over medium heat. Add diced onion and garlic and cook for 3-4 minutes, or until onion is golden.
  • Add 32 oz (4 cups) of beef broth and stir, reserving the remaining 2 cups of broth for later. Add lentils and Old Bay and stir.
  • Raise heat so that soup comes to a boil. Once boiling, cover and reduce heat to low, letting the soup simmer for about 30 minutes. Stir occasionally.
  • After 30 minutes or so the broth will have reduced a fair amount, so add in the remaining 16 oz of broth and bacon crumbles. Stir and let simmer for another hour, stirring occasionally. In total the soup should simmer for 1 hour 30 minutes, or until the lentils have softened. Serve.