Lentil Soup

For a vegetarian version, replace the bacon with 2 T. olive oil and us water or Vegetable Stock (recipe in index) instead of chicken stock.

6 slices bacon, cut crosswise into thin strips

2 onions, chopped

3 carrots, chopped

2 ribs celery, chopped

3 ½ cups canned tomatoes, drained and chopped

1 lb. lentils

1 bouquet garni (6 parsley stems, 3 sprigs fresh thyme or ½ t. dried and 2 bay leaves)

2 ½ quarts chicken stock

1 ¾ t. salt

½ t. fresh-ground black pepper

6 T.  chopped fresh parsley

1 t. lemon juice

In a large pot, cook the bacon over moderate heat until crisp.  Remove.  Pour off all but 2 T. of the fat, return bacon to pot.  Reduce the heat to moderately low.  Add the onions, carrots and celery.  Cook, stirring occasionally, until the onions are translucent, about 5 minutes.

Add tomatoes, lentils, bouquet garni, parsley and stock and bring to a boil.  Reduce the heat and simmer, partially covered for 30 minutes.   Add salt and continue cooking until the lentils are tender, about 15 minutes or longer.  Discard the bouquet garni.

Before serving, stir in the pepper and the lemon juice.