William's Lentil Soup
Considered a favorite during Colonial times, this soup is in honor of my great-great-grandfather, William Bean [1792-1864].
1 pound of dried lentils
1/2-pound jowl bacon, chopped
2 large carrots, chopped
2 large potatoes, cut into chunks
2 stalks celery - chopped
1 large yellow onion - chopped
1 large bunch collard greens
Soak lentils over night in water.
To serve for dinner begin to cook at noon.
Drain and rinse lentils. Place in large, heavy kettle and cover with water.
In skillet cook chopped bacon. Add vegetables and just sear.
Add bacon, vegetables and bacon dripping to lentils and water.
Season with salt and pepper.
Bring to a boil over medium-high heat, then lower heat to simmer.
Simmer 4-6 hours.
Serve in bowls with thick slices of cornbread made with stone ground corn meal.
Serves 4-6 people.