Yield:

10 Servings

INGREDIENTS:

• 10 oz Smoked bacon, finely chopped
• 4 oz Tomato paste
• 2 cups Carrots, brunoise
• 3 cups Onions , brunoise
• 2 cups Celery, brunoise
• 1 gal. Beef stock
• 1 lb Lentils
• 10oz Kielbasa
• 1 lb Potatoes, brunoise
• 1 bunch Parsley, finely chopped
• 1 oz Apple cider vinegar
• To taste Salt and black pepper

PREPARATION:

1. Render bacon over medium heat until crispy; remove & reserve.
2. Sauté the carrots, onions, and celery in the bacon fat.
3. Add tomato paste; Cook until the vegetables begin to caramelize.
4. Add in the stock and lentils; bring to a boil.
5. Reduce to simmer & cook covered for 10 minutes.
6. Uncover & cook until the lentils are tender.
7. Add in kielbasa & potato; simmer until tender.
8. Finish with parsley & vinegar.
9. Season to taste with salt & black pepper.