Categories: Lentils, Soup

Ingredients

• 4 slices bacon, chopped
• 4 garlic cloves, minced
• 2 stalks celery, chopped
• 1 onion, chopped
• 1 carrot, chopped
• 2 small bay leaves
• 1 teaspoon dried thyme
• 2 1/4 cups dry green lentils, rinsed
• 10 cups chicken stock (approx.)
• 1 (14 1/2 ounce) can diced tomatoes, with juice
• salt
• fresh ground black pepper

Directions

1. In a big soup pot, saute bacon over medium heat until browned and crispy; about 5 minutes.

2. Remove with a slotted spoon to a plate lined with paper towels; set aside.

3. Add in garlic, celery, onion, carrot, bay leaves, and thyme to the pot; saute until vegetables are softened, about 6 minutes.

4. Add in lentils, stock, and tomatoes w/ juice; bring to a boil.

5. Decrease heat and simmer until lentils are tender, about 45 minutes.

6. Thin with a little more stock, if needed, and simmer for 5 minutes, or until hot.

7. Discard bay leaves; season to taste with salt and pepper.

8. Ladle into heated bowls and garnish with reserved bacon.

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