6 - 8 servings
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)
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.
No Nutritional Information Available