When we were at the Renaissance Festival, the kids got corn dogs. I love corn dogs when they're fresh hot & crispy from the fryer. When I thought about Lentil Soup, of course I tried to think of an "incentive" to go with it. Mini cornbread muffins sounded good, and I decided to put a slice of hot dog in the middle for fun. It was a big hit, but not without its flaws. For one thing, the hot dog being in just one slice meant that when you take a bite, the whole bit of hot dog comes out. I think it would have worked better (but not the same effect) if I'd chopped them up into the batter.
While I was making the soup, though, I had an even better idea. I started with some bacon, and as I was taking it out of the pan, was struck with the thought that bacon in cornbread muffins would be insanely delicious. I almost scrapped the entire hot dog aspect right there, but the bacon was destined for the soup. Next time, though.
The soup itself was good, but (as usual) I liked it better than anyone else and will happily be eating the leftovers for lunches this week.
Lentil Soup
4 slices bacon, cut up
1/2 cup diced onion
2 cloves garlic, diced
1 cup sliced carrots
1/2 cup diced celery
1 cup beef broth (all I had left)
3 cups water (should have been 5 cups in order to be "soupier")
2 teaspoons Vegetable Better Than Bullion
1 1/2 cup dry lentils
1 bay leaf
1 teaspoon dried thyme
salt & pepper to taste
Start by frying the bacon--use a big stock pot. When it's cooked, remove it from the pan and set aside. Add the rest of the ingredients. Bring to a boil, then reduce and let simmer for about 45 minutes. Makes 6 servings, 1 cup each (if I'd used more water, I could have had it for 8 servings, still a cup each and it would have been more like a soup than a stew). 190 calories, 26 carbs, 7 g fat, 18 g protein, 12 g fiber, 4 g sugar.
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