Curried Red Lentil Soup

• 2 whole Onions, Diced
• 3 whole Carrots, Diced
• 3 stalks Celery, Diced
• 3 cloves Garlic, Minced
• 2 teaspoons Curry
• 2 Tablespoons Chicken Bouillon Flakes (I Use Knorr-Suiza Brand)
• 1/2 teaspoons Turmeric (I Think It Gave The Soup A Pretty Color)
• 2 sprigs Rosemary (minced)
• 3 cups Red Lentils
• 1 teaspoon Olive Oil, In Case The Bacon Did Not Render Enough Fat.
• 4 slices Bacon, Diced (Make It The Good Stuff!)

1. 1. Heat the bacon in a pot (I recommend a Le Creuset Dutch oven, because I'm enamored of mine) over medium heat on the stovetop. Cook the bacon until fairly crisp. Remove the bacon from the pot and set aside.
2. 2. Add the onion and cook for a few minutes at the same temperature, until transparent and fragrant.
3. 3. Add the carrots, celery and garlic and cook for a few minutes, to develop the flavor and lose the "bite" of the garlic.
4. 4. Add all the seasonings (curry, bouillon, turmeric, and rosemary) and stir them around for a minute or two.
5. 5. Add the lentils. According to the directions at the bulk section of the market, these lentils need 3 cups of water per 1 cup of lentils. So add 9 cups of water.
6. 6. Reduce heat to medium low and cover with a lid. Cook until tender, which will take around 1 hour and 10 minutes.
7. 7. Stir in the bacon and serve.

onions, carrots, stalks celery, garlic, curry, chicken, turmeric, rosemary, red lentils, olive oil, bacon

Taken from tastykitchen.com/recipes/soups/curried-red-lentil-soup/ (may not work)