1 bag (1lb) HEB Lentils (2 cups dry)
2 slices bacon, chopped
2 cups (2 medium) onions, chopped
1 cup diced carrots (about 2-3 carrots)
4 cloves cloves of garlic, peeled and chopped
1 can diced tomatoes
1 Tbs. Italian Herb Blend (optional)
Drain on a paper towel.
Discard all but 2 tablespoons of fat.
Heat bacon fat in a soup pot, add onions, carrot and garlic.
Saute until golden brown or about 3 to 4 minutes.
Add all other ingredients.
Bring to a boil.
Simmer for 30 to 45 minutes or until lentils are tender.
Season to taste with salt and black pepper.
Add crisp bacon.
Serve soup immediately or refrigerate overnight.
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