Lentil and Bacon Soup

• 1 cup brown lentils
• 14 cup split hulled mung dal
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1 leek, finely chopped (optional)
• 2 carrots, finely diced
• 2 -3 celery ribs, sliced
• 125 g button mushrooms, sliced
• 200 g rindless bacon, trimmed of excess fat and chopped
• 2 fresh bay leaves
• 4 cups beef stock
• 2 cups water
• 2 tablespoons chopped fresh parsley
• 375 g dutch smoked sausage (Rookworst)
• 1 -2 teaspoon lemon juice, to taste
• fresh ground pepper, to taste

1. Rinse the lentils under cold running water and drain.
2. Heat the oil in a large pot and fry the onion, gently, for 5 minutes until soft.
3. Add the leek (if using), carrot, celery, mushrooms, bacon and bay leaves, and saute, stirring from time to time, for a few minutes.
4. Add the lentils, then pour in the stock and water and bring slowly to the boil.
5. Skim the surface as necessary, then simmer half-covered for 30 to 40 minutes, or until lentils are soft.
6. Meanwhile brown the rookwurst in a little olive oil until golden brown, then cool.
7. Slice into 1cm thick slices.
8. When the soup is ready, add the parsley and sliced rookwurst and season with pepper and lemon juice.
9. Simmer for 2 to 3 minutes, remove bay leaves and serve.

brown lentils, olive oil, onion, carrots, celery, button mushrooms, rindless bacon, bay leaves, beef stock, water, parsley, dutch smoked sausage, lemon juice, fresh ground pepper

Taken from www.food.com/recipe/lentil-and-bacon-soup-255527 (may not work)