Lentil Soup

• 3 slices bacon, cut into 2 inch pieces
• 1 medium onion, sliced
• 1 large carrot, sliced (about 3/4 c.)
• 1 large stalk celery, sliced (about 3/4 c.)
• 1 clove garlic, finely chopped
• 4 c. water
• 12 oz. dried lentils (about 2 c.)
• 1 chicken bouillon cube
• 1 Tbsp. snipped parsley
• 1 Tbsp. salt
• 1/2 tsp. pepper
• 1/4 to 1/2 tsp. dried thyme leaves
• 1 bay leaf
• 1 can (28 oz.) whole tomatoes
• 1 c. water

1. Fry bacon in 3-quart saucepan or Dutch oven until limp; drain on paper towels.
2. Add onion, carrot, celery and garlic to bacon fat.
3. Cook and stir over medium heat until celery is tender, about 10 minutes.
4. Stir in bacon, 4 cups water, the lentils, bouillon cube, parsley, salt, pepper, thyme and bay leaf.
5. Heat to boiling, reduce heat.
6. Cover and simmer until soup thickens, about 1 hour. Stir in tomatoes (with liquid) and 1 cup water.
7. Simmer uncovered 15 minutes.
8. Makes 6 servings (about 1 1/2 cups each).

bacon, onion, carrot, stalk celery, clove garlic, water, dried lentils, chicken, parsley, salt, pepper, thyme, bay leaf, tomatoes, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=908662 (may not work)