1. Heat the oil in a large dutch oven. Add the bacon, onions and celery and cook until softened, about 10 minutes. Don't allow to brown. 2. Add the garlic and stir for about 1 minute. 3. Add the lentils and stir to coat with the oil and bacon fat. 4. Add the tomatoes, vegetable broth, thyme and bay leaves and bring to a boil. 5. Reduce heat, cover and simmer for 40 minutes or until lentils are cooked. Add more broth if soup is getting too thick. ---------------------------------------------------------------------------
Nutrition
Ingredients
