Lentil Soup

Lentils, 2 cup (remove)
Water, tap, 4 cup (8 fl oz) (remove)
*Canola Oil, 1 tbsp (remove)
Bay Leaf, 1 tsp, crumbled (remove)
Onions, raw, 1 cup, chopped (remove)
Celery, raw, .25 cup, diced (remove)
Butternut Squash, .5 cup, cubes (remove)
*chicken bullion cube, 3 serving (remove)
Bacon, 2 unit, cooked (yield from 1 lb raw m (remove)
Garlic, 2 tsp

Put the cold water and dry lentils in a pot, bring it to a boil, and lower the heat to medium. In another pot put the bacon (chopped in small pieces) at high heat, until it gets light brown, at that point put the onions, celery, squash, bay leaf and canola oil , saute all ingredients for about 5 min or until onions are translucent, add the chicken bullion, salt, pepper and garlic lower the heat to medium, for about 2 min. Add the lentils with the water from the other pot and cook for other 10 min or until lentils get soft. Check seasoning and add salt or pepper if need it.

Number of Servings: 5

Recipe submitted by SparkPeople user JESSICASJW.