Lentil Soup

 

 

3
slices bacon, cut into 2-inch pieces
1
medium onion, sliced
1
large carrot, sliced
1
large stalk celery, sliced
1
clove garlic, finely chopped
4
cups water
2
cups dried lentils
1
chicken bouillon cube
2
tablespoons snipped parsley
1
tablespoon salt
1/2
teaspoon pepper
1/2
teaspoon dried thyme leaves
1
bay leaf
1
28-ounce can whole tomatoes
1
cup water

 

 

Fry bacon in 3-quart saucepan or Dutch oven until limp; drain on paper towels.  Add onion, carrot, celery and garlic to bacon fat; cook and stir over medium heat until celery is tender, about 10 minutes.  Stir in bacon, 4 cups water, the lentils, bouillon cube, parsley, salt, pepper, thyme, and bay leaf.  Heat to boiling; reduce heat.  Cover and simmer until soup thickens, about 1 hour.

 

Stir in tomatoes with liquid and 1 cup water.  Simmer uncovered 15 minutes. 

 

Makes 6 servings.