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

INGREDIENTS:

• 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

PREPARATION:

• 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.