Lentil Soup
2 Tablespoons coconut oil
1 pound lentils (soak overnight, at least 8 hours)
1/2 cup fennel bulb chopped.
3 carrots, chopped
1 Rutabaga or celery root/celeriac, cubed
1/2 pound honey cured bacon, diced or cubed.
Water or stock to cover lentils, plus 2 inches (may use Stock Options broth)
1/2 teaspoon dried marjoram
Salt and pepper to taste
Chopped parsley and parmesan (add right before serving)
Fry bacon and fennel in coconut oil until fennel is translucent. Bring all the ingredients to a boil (except parsley and parmesan), reduce heat to simmer occasionally stirring for 1-1.5 hours until lentils cooked completely.
1 pound lentils (soak overnight, at least 8 hours)
1/2 cup fennel bulb chopped.
3 carrots, chopped
1 Rutabaga or celery root/celeriac, cubed
1/2 pound honey cured bacon, diced or cubed.
Water or stock to cover lentils, plus 2 inches (may use Stock Options broth)
1/2 teaspoon dried marjoram
Salt and pepper to taste
Chopped parsley and parmesan (add right before serving)
Fry bacon and fennel in coconut oil until fennel is translucent. Bring all the ingredients to a boil (except parsley and parmesan), reduce heat to simmer occasionally stirring for 1-1.5 hours until lentils cooked completely.
