One of the most used pieces of cast iron in my kitchen is a very rough, Taiwan made 4 qt. soup pot. My hubby picked it up off a prize table at Rendezvous one year. I didn't think I would like it as it was NOT a camp oven. If I use it over the fire, I need flat rocks or a rack to hold it over the coals. Soup pot has traveled with me over many, many rough roads. It has cooked over the fire, inside the tin tee pee, and in my kitchen at home!
The ingredients got laid out, and the soup came together quickly. 4 cups of beef broth and 2 cups of water were started in the pot on high. 1 Envelope of Lipton Beefy Onion soup mix was tossed in. Then....
BAM! 1 1/2 cups of dry lentils were dropped in. 1 yellow onion diced, 3 cups of halved grape tomatoes ( a can of diced petite will do in a pinch) 2 carrots quartered lengthwise and diced, 5 cloves of garlic minced, 3 stalks of celery halved lengthwise and diced... and the funny looking pile is homegrown, home dried sweet basil crushed with the end of a rolling pin. 1 tsp of smoked paprika, and a pinch of red pepper flakes. Lastly fry off a 1/2 pound of bacon ends and pieces finely diced until well browned and add to the pot.
Bring to a boil, cover and set on the back burner with a very small flame. Simmer until veggies and lentils are soft... about 30 minutes or so... depending on how you like the texture of your lentils. 45 minutes to an hour can be a little mushy for some!
BON APPETITE' or however they say it... Good Grubbin' !!!
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