Lentil Soup with Bacon

Cut the three slices of bacon into a small dice

Cut the 2 large carrots, 3 ribs of celery, 1 large (or 2 small) onions and 2 large cloves of garlic into a small dice. Set aside separately

Heat a large pot or dutch oven and add the bacon to the pot (I love to use my Le Creuset pot for soups and stews. It's a workhorse!)

Cook the bacon until the fat has rendered and it begins to get crispy - 5 to 7 minutes (don't worry about the brown stuff on the bottom of the pan - we'll incorporate that goodness later)

Add the onions and celery to the pot and sauté until the onions are translucent - about 5 minutes

Add the carrots, garlic, 1 teaspoon dried thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper to the pot and cook for one minute more stirring often to keep the garlic from burning

Add the tomatoes and their juice to the pan - use a spoon to scrape up the brown bits from the bottom of the pot with the tomato juice (also known as deglazing)

Ready your lentils - I used small French green lentils in this soup, (aren't they pretty?) regular lentils or red lentils would work well too. The bulk section in your favorite Co-op is a great place to find a variety of lentils so just pick some that look good to you.

Add the lentils, 2 bay leaves and 6 cups of chicken (or vegetable) broth to the pot

Bring the soup to a boil

Reduce the heat to low, cover and simmer until the lentils are tender, but not mushy. This will take between 50 and 60 minutes depending on the type of lentil you use. Taste and adjust the seasonings

Serve with your favorite bread (gluten free for me), and a salad for a hearty delicious dinner or bring it to work for lunch. You'll be so glad you did!