Lentil Soup
From Betty Crocker’s Cookbook and modified by Kathy
3 slices bacon, cut into 2-inch pieces
1 medium onion, sliced
1 large carrot, sliced (about ¾ cup)
1 large stalk celery, sliced, (about ¾ cup)
1 clove garlic, finely chopped
2 cups water
2 cups glutenfree chicken broth
12 ounces dried lentils (about 2 cups)
2 tablespoons snipped parsey
1 tablespoon (or to taste) salt
½ teaspoon pepper
¼ to ½ teaspoon dried thyme leaves
1 bay leaf
2 cans (14-oz. Each) diced tomatoes
1 cup water
Fry bacon in 3-quart saucepan or Dutch oven until limp; drain on paper towels. Add onion, carrot, celery and garlic to bacon fat; cook and stir over medium heat until celery is tender, about 10 minutes. Stir in bacon, water and broth, the lentils, parsley, salt, pepper, thyme and bay leaf. Heat to boiling; reduce heat. Cover and simmer until soup thickens, about 1 hour.
Stir in tomatoes (with liquid) and 1 cup water. Simmer uncovered 15 minutes.
6 servings (about 1 ½ cups each).
