Lentil Soup (From Martha Stewart Everyday Food Cookbook)
3 Strips of Bacon (I cheated and used 4, but it was Turkey Bacon, so that hardly counts!)
1 large onion, chopped
3 medium carrots (I think I used maybe 4 or so) cut into small pieces (It says half moons, but really, aren't cut up carrots, cut up carrots?)
I also added in about 2 stalks of chopped celery
3 garlic cloves
2 TBS tomato paste
1.5 C lentils
1/2 tsp dried thyme
3.5 C reduced sodium chicken broth
1 TBS red wine vinegar
Salt n Pepper
In a dutch oven, or other big pot cook the bacon over medium low heat until browned. Pour off the fat.
Add the onion, celery and carrots, cook until softened, about 5 minutes. Stir in the garlic, cook another minute or so. Stir in the tomato paste, cook another minute.
Add the lentils, thyme, broth, and 2 C of water. Bring to a boil; reduce to a simmer. Cover; cook until the lentils are tender, 30 or 40 minutes. If the soup gets too thick, add a little more water.