Lentil Soup

• 2 Tablespoons Olive Oil
• 2 whole Leeks, Halved, Rinsed And Thinly Sliced
• 2 cloves Garlic, Crushed
• 2 Tablespoons Oregano Leaves
• 7 ounces, weight Bacon, Roughly Chopped (plus 3 Slices For Garnish)
• 3/4 pounds, 2-1/8 ounces, weight Lentils, Rinsed And Drained
• 1 can (28 Oz. Size) Plum Tomatoes, Chopped
• 4 cups, 3 tablespoons, 1-7/8 teaspoons, 1/4 pinches Chicken Stock
• 1 pinch Sea Salt And Pepper
• 1 pinch Fresh Oregano (garnish)

1. 1. Heat oil in a large saucepan over medium heat. When oil gets hot, add in the leeks, garlic, oregano and chopped bacon. Cook for ten minutes until bacon browns up a bit.
2. 3. Add in the lentils, stock and tomatoes with juice. Season and bring to a boil and cook for 10 minutes. Reduce heat and simmer for twenty minutes.
3. 3. Pour into soup bowls and garnish with some oregano leaves and a slice of bacon.

olive oil, leeks, garlic, oregano, weight bacon, ube, tomatoes, chicken, salt, fresh oregano

Taken from tastykitchen.com/recipes/soups/lentil-soup-3/ (may not work)