Bonne Année Lentil Soup For New Year'S

• 1 pound Du Puy lentils
• 2 tablespoons olive oil
• 1 packet (8-10 slices) Canadian bacon, diced
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 8 cups chicken broth (I use organic low-sodium)
• 2 bay leaves
• 1/2 teaspoon dried thyme
• salt and pepper, to taste

1. Rinse lentils in a colander. (There is no need to soak them.) Sift through them carefully and extract any debris you may find. Set aside.
2. In a large pot, heat the oil over medium heat until it shimmers. Add Canadian bacon, onion, and garlic. Cook, stirring, until the garlic releases its aroma and the onion appears translucent.
3. Add the lentils, chicken broth, bay leaves, and thyme. Stir once and increase the heat to high. When soup comes to a boil, reduce heat to low, partially cover the pot, and simmer the lentils for 1 hour, removing the cover periodically to stir.
4. Taste and, if desired, adjust seasoning with salt and pepper.
5. Continue to simmer until the soup reaches your desired consistency. To serve the lentils as a soup, watch the pot closely to make sure all the broth does not cook out; it can go quickly at the end. You can also deliberately simmer until very thick and suitable for plating as a side dish. Just make sure that the lentils do not scorch on the bottom of the pot.

puy lentils, olive oil, packet, yellow onion, garlic, chicken broth, bay leaves, thyme, salt

Taken from food52.com/recipes/2346-bonne-annee-lentil-soup-for-new-year-s (may not work)