6 - 8 servings
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)
Fry Bacon. 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. Stir and bring to a boil.
Reduce heat. 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.
No Nutritional Information Available