Ingredients
3slicesbacon,finely chopped
1tbspolive oil
1large yellow onion,finely chopped
1celery stalk,finely chopped
2medium carrots,diced
3clovesgarlic,chopped
14½oztomatoes,(1 can) diced
6cupschicken broth,best quality such as swanson
1cupFrench lentils,(lentilles du Puy) or common brown or green lentils
½tspdried thyme
2bay leaves
1tspsalt
¼tspground black pepper
fresh parsley,chopped, for garnish, optional
Preparation
Fry the bacon in a large pot over medium heat, stirring frequently, for 4 to 5 minutes until the fat is rendered and the bacon is crisp.
Add the olive oil, onions, celery, carrots, and garlic and cook, stirring occasionally, for about 5 minutes until the onions are soft and translucent. Do not brown; reduce heat if necessary.
Add the tomatoes with their juices, broth, lentils, thyme, bay leaves, salt, and pepper, and bring to a boil. Cover partially, reduce the heat to low, and simmer for 45 to 50 minutes until the lentils are tender. Fish out the bay leaves and discard.
Use an immersion blender to purée the soup until the broth is slightly thickened, or to desired consistency.
Garnish with fresh chopped parsley if desired and serve.
