St. Michael’s Lentil Soup from Chris Keragergiou
Updated: Jan 4
Here is another soup from the Chef’s Charity. It was demonstrated in 1995 by chef Chris Keragergiou.
12 ounces Bacon, diced
1 pound Lentils
1 1/2 cups Onion, diced
1 gallon Water
Salt and White Pepper to taste
Heat a large pan on high heat, add the bacon and cook until light brown. Remove half of the fat and discard. Add the onions to the pot and cook until the onions are transparent. Add Lentils and water, then bring to a boil. After the water boils, then reduce the heat, and simmer 40 minutes. Add salt and white pepper to taste.
To serve, ladle into a serving bowl and add a spoon of the oil and vinegar mixture.
Oil and Vinegar Mixture
1/2 cup Olive Oil
1/2 cup Red Wine Vinegar
6 cloves Garlic
Place all ingredients into a blender and purée. Place in a bowl to the side.