French Lentil Soup

• 2 slices thick cut bacon
• 1 tablespoon butter
• 1 medium carrot, finely diced
• 1 large shallot, finely diced
• 1 small celery rib, finely diced
• 2 garlic cloves, crushed
• 5 sprigs thyme
• 34 cup French lentils, du puy
• 34 cup regular lentils
• 8 cups water (or a mixture of the two) or 8 cups vegetable stock (or a mixture of the two)

1. Cut bacon into matchstick pieces.
2. Melt butter in a stockpot, then add bacon.
3. Saute over medium heat 4-5 minutes until beginning to crisp.
4. Add carrots, shallot, celery and garlic, and saute 5 minutes.
5. Add thyme, lentils and liquid.
6. Bring to a boil, reduce to a simmer, cover and simmer 35-45 minutes, until lentils are tender.
7. Remove garlic cloves and thyme stems.
8. If desired, puree part of the soup with an immersion blender to thicken.

bacon, butter, carrot, shallot, celery, garlic, thyme, french lentils, regular lentils, water

Taken from www.food.com/recipe/french-lentil-soup-425627 (may not work)