Potage Aux Lentilles Et Aux Lard Lentil Bacon And Tomato Soup Recipes

HOW TO RENDER LARD

Steps:

• Preheat oven to 225 degrees F.
• Wash and chill fat.
• Cut into small pieces (1 inch).
• Place 1 cup of fat in roasting pan.
• Place in oven.
• When fat starts to melt, add more pieces until roaster is about half full.
• Render until all is melted and all moisture is cooked off and evaporated.
• Let cool slightly.
• Dip liquid from roaster and strain through triple layer of cheesecloth.
• (Note:After you have dipped out most of the lard and you have bits of crackling left, continue to cook these down on top of stove but watch it closely and don't let it get too hot.) Pour into 5 to 10 pound containers.
• Cover tightly.
• Store immediately in a freezer if possible.
• Quick cooling produces a fine grained lard.
• Store in freezer.
• You can increase storage time for this lard by adding a 3 pound can of vegetable shortening to every 50 pounds of lard.

POTAGE AUX LENTILLES ET AUX LARD - LENTIL, BACON AND TOMATO SOUP

Steps:

• Heat the oil in a large dutch oven. Add the bacon, onions and celery and cook until softened, about 10 minutes. Don't allow to brown.
• Add the garlic and stir for about 1 minute.
• Add the lentils and stir to coat with the oil and bacon fat.
• Add the tomatoes, vegetable broth, thyme and bay leaves and bring to a boil.
• Reduce heat, cover and simmer for 40 minutes or until lentils are cooked. Add more broth if soup is getting too thick.