Lentil Soup

3 slices bacon, cut into 2" pieces
1 medium onion, sliced
1 lg carrot, sliced (about 3/4 cup)
1 lg celery stalk, sliced
1 clove galic, finely chopped
4 cups water
12 oz dried lentils (about 2 cups)
1 chicken bouillon cube
2 tblsp snipped parsley
1 tblsp salt
1/2 tsp pepper
1/4-1/2 tsp dried thyme leaves
1 bay leaf
1 can (28 oz) whole tomatoes
1 cup water

Fry bacon in 3-quart saucepan or Dutch oven until limp; drain on paper towels. Add onion, carrot, celery and garlic to bacon fat; cook and stir over medium heat until celery is tender, about 10 mins. Stir in bacon, 4 cups water, the lentils, bouillon cube, parsley, salt, pepper, thyme and bay leaf. Heat to boiling; reduce heat. Cover and simmer until soup thickens, about 1 hour.

Stir in tomatoes (with liquid) and 1 cup water. Simmer uncovered 15 mins.

Makes 6 servings about 1 1/2 cups each

Number of Servings: 6

Recipe submitted by SparkPeople user NEZAB24.