Betty’s Lentil Soup

Submission by: Glenn Burgess

Cook’s Note: My mom used to make a lentil soup that all of us kids now love (although we had to reach adult age to actually like lentils)!!!

SERVES: Approximately 8



  • 1 lb. Jack Rabbit Lentils
  • 9 c. water
  • 2 T. bacon fat or olive oil
  • 1 onion, diced
  • 2 celery ribs, diced
  • 1 ½ tsp. Salt
  • ¼ tsp. ground black pepper
  • 1 tsp. dried parsley flakes
  • 1 bay leaf
  • 28 oz. canned crushed tomatoes
  • 8 oz. sausage links, cut into 1” pieces



  • To prepare beans: Presoak beans and cook as directed.
  • Heat a large pot with bacon fat or olive oil. Sauté onions and celery until softened.
  • Add presoaked lentils, water, onion, celery, salt and pepper, parsley and bay leaf and bring to a boil. Reduce heat to low, cover, and simmer 1 ½ hours.
  • Add crushed tomato and sausage pieces. Simmer 30 minutes.


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