Soups: Lentil 15 by Recipe Cottage

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	Lentil 15

		HEARTY LENTIL SOUP WITH BACON AND HERBS 6 servings 1/2 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped carrot 1 slice bacon, chopped 2 teaspoons minced garlic 7 cups (or more) canned low-salt chicken stock 2 cups dried lentils (about 12-1/2 oz.) 2 large sprigs fresh thyme or 1/2 teaspoon dried 1 bay leaf 2 tablespoons chopped fresh parsley 2 tablespoons chopped chives or green onions Combine onion, celery, carrot, bacon, and garlic in a heavy, large Dutch oven. Stir over medium-high heat 2 minutes. Reduce heat to medium-low and cover and cook until vegies are tender, about 7 minutes. Uncover and add 7 cups broth, lentils, thyme and bay leaf and bring to a boil. Reduce heat and simmer uncovered until the lentils are tender, stirring occasionally, about 45 minutes. Discard thyme and bay leaf. Transfer 1/2 of soup to a food processor, cool slightly. Puree until smooth. Return puree to Dutch oven. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to a simmer, thinning with more broth, if disired. Season soup to taste with salt and pepper. Combine parsley and chives in a small bowl. Ladle soup into bowls and sprinkle the mixture over and serve.