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Country Lentil Soup
2 lg Onions; chop
3 Carrots; grate
2 Shallots; mince
3 cl Garlic; mince
3 tb Butter
1/4 c Dry white wine
1 lb Can stewed tomatoes; chop fine, undrained
2 cn (10-1/2 oz ea) chicken broth
1 cn Beef broth
6 sl Bacon; cook crisp, drain, crumble
1 lb Pkg lentils; rinse, drain
Salt and pepper to taste
In a Dutch oven casserole, saute together first 5 ingredients, until
onions are transparent. Add the wine and simmer the mixture, until
liquid is reduced by half. Add the remaining ingredients and simmer
soup, with lid slightly ajar, for about 1 hour 15 minutes, or until
lentils are very tender. Add a little broth if soup is too thick.
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