1bag(1lb) HEB Lentils (2 cups dry),
2cups(2 medium) onions, chopped,
1cupdiced carrots (about 2-3 carrots),
4clovescloves of garlic, peeled and chopped,
1Tbs.Italian Herb Blend (optional),
1Fry Bacon. Drain on a paper towel. Discard all but 2 tablespoons of fat.
2Heat bacon fat in a soup pot, add onions, carrot and garlic. Saute until golden brown or about 3 to 4 minutes.
3Add all other ingredients. Stir and bring to a boil.
4Reduce heat. Simmer for 30 to 45 minutes or until lentils are tender.
5Season to taste with salt and black pepper. Add crisp bacon.
6Serve soup immediately or refrigerate overnight.
No Nutritional Information Available