Lentil Soup with Onions, Bacon and Tomatoes

Lentil Soup with Onions, Bacon and Tomatoes

1 pound lentils, rinsed in a strainer and drained 3 onions, chopped 3 carrots, grated 1 can stewed tomatoes, finely chopped (1 lb) 2 clove garlic, cut in half 3 cans chicken broth (10.5 oz. each) Salt and pepper to taste 1 T. olive oil 3 strips bacon, cooked crisp, drained and crumbled

In a Dutch oven, place the first 8 ingredients and bring soup to a boil, with the cover slightly ajar. Lower heat and simmer soup for about 1 1/2 hours or until lentils are tender, adding a little broth if the soup is too thick. Stir in the crumbled bacon. Remove the garlic, if you can find it, and serve this lovely soup with crusty warm bread. Serves 6 Note: A good way to find your garlic in this soup is to spear each half with a toothpick before adding it to the soup. Source: With Love from Darling's Kitchen

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