Ingredients

• 1 T olive oil
• 1 T olive oil
• 1 large onion, finely chopped
• 1 large onion, finely chopped
• 1 medium stalk of celery, cut into 1/2-inch pieces
• 1 medium stalk of celery, cut into 1/2-inch pieces
• 2 cloves garlic, finely chopped
• 2 medium carrots, cut into 1/2-inch pieces
• 2 cloves garlic, finely chopped
• 1 cup dry lentils, sorted and rinsed
• 2 medium carrots, cut into 1/2-inch pieces
• 4 cups water
• 1 cup dry lentils, sorted and rinsed
• 4 tsp chicken or vegetable bouillon granules
• 4 cups water
• 1 tsp dry thyme leaves
• 4 tsp chicken or vegetable bouillon granules
• 1/4 tsp pepper
• 1 tsp dry thyme leaves
• 1 bay leaf
• 1/4 tsp pepper
• 1 can (28 ounces) diced tomatoes, undrained
• 1 bay leaf
• 2 slice bacon
• 1 can (28 ounces) diced tomatoes, undrained
• 2 slice bacon

Directions

1. Heat oil in large saucepan over medium-high heat.

2. Cook onion, celery and garlic in oil about 5 minutes, stirring occasionally, until softened.

3. Stir in remaining ingredients except tomatoes.

4. Heat to boiling; reduce heat.

5. Cover and simmer 15 to 20 minutes or until lentils and vegetables are tender.

6. Stir in tomatoes; reduce heat.

7. Simmer uncovered about 15 minutes or until heated through.

8. Remove bay leaf.

9. pick the bacon in to the soup and cook it for half hour

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