This is my go-to lentil soup recipe. Although I have to plan ahead a bit, it is so worth it. High in protein and vegetables, easy to make, and the kids even love it!
- 2 cups lentils
- 3 slices bacon, cut into 2 inch pieces
- 1 clove garlic, finely chopped
- 1 medium onion, sliced
- 1 large carrot, sliced
- 1 large stalk celery, sliced
- 4 cups water
- 1 chicken bouillon cube
- 2 tbsp. snipped parsley
- 1 tsp. salt
- 1 bay leaf
- 1/4 to 1/2 tsp. thyme
- 1 can (28 oz) diced tomatoes
Measure lentils into a large sauce pan; cover with water. Heat to boiling; boil uncovered 2 minutes. Remove from heat. Cover and let stand 1 hour.
Fry bacon until limp; remove and drain. Combine all ingredients except tomatoes.
Heat to boiling. Reduce heat, cover and simmer 1 hour. Add tomatoes and simmer 15 minutes.