Lentil Soup

This recipe takes about 20 minutes. Serve it over pasta or rice for a filling meal.

Ingredients

• 1/4 pound bacon (about 4 slices), chopped in small pieces
  
• 1 small (or 1/2 large) onion, chopped in small pieces
• 1-2 carrots, peeled and chopped in small pieces
• 1 celery stalk, chopped in small pieces
• 1 can lentils
• 1 can chicken broth (14 oz) or 2 cups water
• 1 can diced tomatoes (14-15 oz)
• salt & pepper to taste

Equipment

• saucepan
• knife
• spoon
  
• can opener
• stove
  

Procedure

1. Fry bacon in saucepan over medium high heat until it's crispy. Remove the bacon bits from the pan & set aside to drain on paper towels.
   
2. Drain off most of the fat from the pan, leaving about a tablespoon in the pan, put the pan back on the stove over medium-low heat.
3. Fry the onions, carrots and celery in the bacon fat until soft, about 5 minutes
4. Add the lentils, broth or water and tomatoes, salt & pepper. Raise the heat to medium-high and cook until it's all heated through.
5. If you want a thicker soup, puree half of the soup in a blender and then add it back to the pot and heat through.
   
6. Serve topped with the reserved bacon bits.