INGREDIENTS
- 6 slices smoked bacon, finely chopped
- 6 ounces green lentilsor brown lentils, washed and drained
- 1 tablespoon olive oil
- 2 carrots, chopped
- 2 medium onions, chopped
- 2 stalks celery, chopped
- 8 ounces canned diced tomatoes, with juices
- 2 cloves garlic, finely minced
- 6 cupschicken stock
- 8 ounces finely shredded cabbage
- 2 tablespoons fresh parsley, chopped
- salt and pepper , to taste
DIRECTIONS
- Heat oil in a large soup pot and fry the bacon until the fat begins to run.
- Add carrots, onion, celery and cook over high heat and stirring as needed until the edges of the vegetables begin to brown.
- Add lentils, tomatoes, garlic and stock.
- When this comes to a boil, put the lid on and reduce heat, allowing to simmer as gently as possible.
- Simmer for 45 minutes, then add the cabbage.
- Cook an additional 15 minutes.
- Adjust seasonings with salt and pepper.
- Stir in parsley, and serve immediately.
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