Spinach-Lentil Soup

• 14 lb bacon (I use ends) or 14 lb salt pork
• 1 medium onion, chopped
• 4 stalks celery, chopped
• 2 -3 garlic cloves, chopped
• 5 carrots, chopped
• 1 (15 ounce) can tomatoes
• 16 ounces frozen chopped spinach
• 16 ounces lentils
• 12 teaspoon Braggs liquid aminos (see note)
• 12 teaspoon sriracha sauce (see note)
• 12 teaspoon basil
• 14 teaspoon cumin
• 1 teaspoon sea salt or 1 teaspoon kosher salt
• 18 cup lemon juice
• water
• if you do not have Braggs liquid aminos or siracha you can substitute soy sauce or tamari and any bottled hot sauce

1. In dutch oven, cook bacon until well cooked, add vegetables and saute until soft.
2. Add the rest of the ingredients, bring to boil.
3. Lower heat to a simmer, cover and simmer 45 minutes to an hour, stirring often, adding more water as needed,.

bacon, onion, stalks celery, garlic, carrots, tomatoes, spinach, lentils, braggs, sriracha sauce, basil, cumin, salt, lemon juice, water, soy sauce

Taken from www.food.com/recipe/spinach-lentil-soup-470859 (may not work)