Lentil And Mushroom Soup

1. 1

   Slice the bacon into small pieces. Over medium heat, saute bacon and pork until cooked, but not crispy. Remove bacon and pork from pan, and drain all but about 1 tablespoon of the remaining bacon fat into a small bowl (reserve).

2. 2

   Add diced onions to pan and saute until they just begin to color. Remove from pan.

3. 3

   Add 2 tablespoons of remaining bacon fat to pan and saute mushrooms just until they give off all their liquid and begin to color. Remove from pan.

4. 4

   Combine all ingredients in a soup kettle or dutch oven. Simmer over medium heat until lentils are cooked and broth has slightly thickened. Season to taste with salt and pepper. Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.