Bacon, Cabbage, and Lentil Soup

Bacon, Cabbage and Lentil Soup

For a great meal, serve this with some crusty bread!

  • 1 carrot (finely chopped)
  • 1 stalk of celery (finely chopped)
  • 1 medium to large onion (finely chopped)
  • 5 strips of bacon (favorite style and thickness)
  • 2 tablespoons olive oil
  • 4 sprigs of thyme
  • 1 cup brown lentils
  • 1 head of savoy cabbage (or favorite)
  • 1 garlic clove (diced)
  • 1 bay leaf (fresh if possible)
  • 8 cups water or vegetable stock
  • salt (to taste)
  • pepper (to taste)
  1. Heat a large saucepan or medium soup pot on medium heat for one minute. Then add olive oil, the onion, celery and carrot, letting them cook for about 4 minutes. Meanwhile, dice the garlic and prepare the herbs for use. Add garlic, bay leaf and thyme, then season with salt and pepper. Stir once every minute and allow the vegetables to sweat for about ten minutes total. Do not brown the vegetables.
  2. Next add the bacon, lentils, and tomatoes if you are using them. Stir, then add vegetable stock. Let this simmer until the lentils are cooked, about 8 minutes, adding some more water or stock if the liquid level drops too far.
  3. While the lentils are cooking, de-stalk and cut the cabbage leaves and add them to the soup. The water level should cover the cabbage leaves. Cover and simmer for about 5 minutes until the cabbage is cooked, but still nice and green.

Variations: Use leeks instead of onions, add kale or spinach, tomatoes, potatoes or pasta. Add a splash of wine. Substitute grilled or smoked mushrooms instead of bacon.

Equipment List:

  • Large Saucepan or soup pot
  • Wooden Spoon
  • Measuring cups and spoons
  • Cutting Board
  • Chef’s Knife
  • Medium bowl
  • Adult Supervision
Main Dish, Soups N Stews
French, Middle Eastern, Spanish

Apple Tart

Apple Tart


  • 1 Cup Flour
  • 1/2 Teaspoon Sugar
  • 1/8 Teaspoon Salt
  • 6 Tablespoon Butter (Softened)
  • 3 1/2 Tablespoon Chilled Water


  • 5 Apples ((Peeled, Cored, Sliced))
  • 4 Tablespoon Butter (melted)
  • 5 Tablespoon Sugar + ½ Teaspoon Cinnamon
  • 2 Teaspoon Lemon Zest
  1. In a food processor combine flour, sugar, salt, water, and butter pulse until coarse crumble is formed.
  2. For the filling peel, core, and slice apples about ¼” thick.
  3. In a bowl toss sliced apples with sugar, cinnamon, and lemon zest
  4. Roll out tart dough into pan, trim edges.
  5. Layer apples around tart pan, brush melted butter over tart
  6. Sprinkle with sugar and place tart pan on sheet tray.
  7. Bake in the center of the oven for 45 minutes.

Tools Necessary-

  • Food Processor
  • Measuring cups and spoons
  • Chef’s Knife
  • Cutting Board
  • Sheet Tray
  • Pastry Brush
  • 9” Tart Pan


Omelet French Style

The French omelet is one of several kinds of omelettes. Its main claim is that the omelet is removed from cooking just before the desired degree of doneness.

The center is slightly underdone and continues to cook while the omelet is being delivered to the table to be eaten. The result is that the center oozes slightly and if cheese is used, it oozes out to wet the diner’s appetite.

This style of omelet has a unique shape which resembles an American football.

This style of omelet has a wonderful fluffy and moist texture that is very different than its American counterpart which is tougher and can be crispy.

For most people, they prefer this style, but we can put it to a vote at a later date.

Omelet French Style

  • 2 large eggs
  • 1 tablespoon butter (melted)
  • 1 tablespoons water
  • 1/8 teaspoon salt
  • pinch black pepper (freshly ground)
  1. Combine the eggs, milk, salt, and pepper in a medium bowl and mix very well with a fork or a whisk.
  2. Set a dinner plate by the stove.
  3. Heat a seasoned omelet pan or non-stick skillet over medium-high heat. When the pan is warm, add the butter. Swirl the pan so the butter gets all around.
  4. When the butter stops sizzling and the foam goes away add the eggs. Let the eggs heat up (10 seconds).
  5. Stir vigorously, with a heatproof spatula. When stirring, include the sides of the egg mixture so the omelet cooks evenly.
  6. Once the eggs are set (the bottom starts to become solid and the edges start to dry a bit), thump the pan gently on the burner to release the omelet from the pan. Be sure that nothing is sticking to the sides or bottom of the pan, if so use a heat proof spatula.
  7. Hold the pan at a 45-degree angle to the stove and carefully fold the omelet like a business letter. Shake the pan to create thin layers of egg. Fold omelet again and again forming thin layers all rolled up. Cook until just before the desired doneness lifting the pan or reducing the heat to prevent browning. (A classic French omelet is not brown like the American version.)
  8. Transfer omelet to the warm plate and serve.

NOTES: Omelet Filling Suggestions: Fillings are raw and cooked, sweet and savory. Add fillings before folding or alternatively one can roll the omelet then slice it open like a baked potato and top the omelet with fillings such as creams, herbs, fresh fruit or caviar. Add choice of garnishes just before folding the omelet in 1/2 or top omelet if so desired. Serve immediately. Canola oil or olive oil or other low saturated fat oil may be substituted instead of the butter. End result will be slightly different, but still delicious.

Breakfast, Poultry and Eggs