Betsy'S Lentil Soup

• 3 cups water
• 2 chicken bouillon cubes
• 1 cup French lentils
• pinch of salt
• 3 garlic cloves
• 1 cup chopped onion
• 1 stalk celery
• 1 1/2 medium carrots (diced)
• 1/2 tsp. basil
• 1/4 tsp. thyme
• 1/2 tsp. oregano
• lots of freshly ground black pepper
• 14.5 oz can of whole peeled tomatoes
• 2 slices cooked bacon (diced)

1. 1. Put lentils, water, bouillon cubes, and salt in kettle. Bring to a boil, lower heat to the slowest possible simmer, then cook quietly, partially covered, for 20-30 minutes.
2. 2. Add vegetables, bacon, herbs, and black pepper. Add canned tomatoes, breaking up tomatos with hands as putting them in. Partially cover, and let simmer peacefully another 20-30 minutes, stirring occasionally. A little more water may be added to make sure there is enough liquid to your liking.
3. 3. Serve immediately, leftovers can be kept in fridge for 5 days.
4. Takes 1 hour from start to table.

water, chicken bouillon cubes, salt, garlic, onion, celery, carrots, basil, thyme, oregano, lots of freshly ground black pepper, tomatoes, bacon

Taken from www.epicurious.com/recipes/member/views/betsys-lentil-soup-1228095 (may not work)