1. Cut bacon into matchstick pieces. Melt butter in a stockpot, then add bacon. Saute over medium heat 4-5 minutes until beginning to crisp. 2. Add carrots, shallot, celery and garlic, and saute 5 minutes. 3. Add thyme, lentils and liquid. Bring to a boil, reduce to a simmer, cover and simmer 35-45 minutes, until lentils are tender. 4. Remove garlic cloves and thyme stems. If desired, puree part of the soup with an immersion blender to thicken. ---------------------------------------------------------------------------
Nutrition
Ingredients
