Recipe: Sportsman's Lodge Lentil Soup

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.

Recipe below

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 (preferably homemade—see recipe in Sausages subsection)

Combine lentils with water and ham bone I a large kettle or Dutch oven, bring to a boil, reduce heat, and simmer 45 minutes, stirring occasionally. Saute bacon in skillet until transparent but not browned, stir in remaining ingredients except vinegar and frankfurters to 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.