Rhinelander Lentil Soup

Ingredients

• 5 slices bacon cut into small pieces
• 2  bay leaves 
• 2 cubes beef bouillon from cube 
• 1 cup carrots chopped
• 1 cup celery chopped
• 1 teaspoon thyme leaves dried
• 0.8 cup flour all-purpose
• 1 pinch ground nutmeg 
• 1 pinch ground pepper white
• 1 cup lentils dry
• 4 tablespoons olive oil 
• 1 cup onions chopped
• 1 cup potatoes diced
• 2 teaspoons salt 
• 3.5 quarts water 

Equipment

• pot

Directions

1. In a large pot over medium high heat, combine the oil, bacon, carrots, onions and celery.
2. Saute for 5 minutes, or until bacon is crisp. Stir in the flour until it's dissolved and mixture is pasty.
3. Slowly add the water, stirring constantly. Then add the bay leaves, salt, lentils, beef base, thyme, nutmeg, white pepper and potatoes. Stir all together well, bring just to a boil, reduce heat to low and simmer for 3 hours.