As many times as we’ve had this, I cannot believe I’ve never posted a photo.

Some notes. If you have giant kettles, this recipe is lends it self to doubling, tripling, etc. We once made this for a soup and sandwich tailgate feeding 120. I believe we offered three different soups. So… (120/3) / 8 = 5; 10C of lentils! Red lentils work well.

Regarding the Fall/Winter Soup Contest. When Daughter C and Miss M lived on the Farm we did this two or three times (one was a Spring Soup Contest). Once a week for several weeks, we’d have soup for supper. We’d each keep track of our thoughts on any given soup, and then rank order them. At the end of the contest, we devised a scheme to convert the ordinal data to integral, did some basic statistics, and declared a winner.

Recipe: Sportsman’s Lodge Lentil Soup

Published on February 8, 2012 

After review and consideration, it is unanimous. This is the current winner in our Fall/Winter Soup Contest. Mind you, they are all delicious. 

I see that Mr. Big Food’s opening remarks give the joke away.

From the old Sportsman’s Lodge in Studio City, CA

SPORTSMAN’S LODGE LENTIL SOUP

Serves 6-8

2 C lentils, rinsed

9 C water

1 ham bone

½ lb bacon, diced

¾ C onion, chopped

¾ C celery, chopped

½ C carrots, peeled and diced

½ C leeks, chopped

1 clove garlic, minced

1 bay leaf

½ tsp dried thyme, crumbled

2 tsp salt

¼ tsp pepper

2 Tbsp vinegar

6 frankfurters, fully cooked and sliced

Combine lentils with water and ham bone in a large kettle or Dutch oven, bring to a boil, reduce heat, and simmer 45 minutes, stirring occasionally. Sauté bacon in skillet until transparent but not browned, stir remaining ingredients, except vinegar and frankfurters, into bacon, and cook, stirring, for 4 minutes. Add mixture to lentils and simmer 45 minutes longer, stirring occasionally. Add vinegar and frankfurters, bring again to simmer, remove from heat, and serve.