Lentil & Bacon Soup

Nothing warms the belly like a steaming bowl of soup on a chilly autumn night.  This recipe was something I threw together after searching for a tomato-based lentil soup recipe that would please my carnivores without being a full-on meat meal.

Bacon.  It's the answer to everything.  :)

Alas, I am the only one that LOVED it...the hubby is not a fan of beans, particularly thick bean soups.  So now I make it for book club, and teacher luncheons, and other such things so I can snag a serving.

LENTIL and BACON SOUP
*Makes 10 servings

The cast of characters:


Chop up and brown in a heavy-bottomed soup pot. 
      1 lb. bacon  (I pull it right from the freezer and chop it crossways with a chef's knife.)
Remove bacon and set aside on a plate lined with paper towel.
Discard all but 1 Tbsp. of bacon fat from pot and cook the following over medium-low heat, about 4-5 minutes.
      1/4 c. finely chopped onion
      2 tsp. minced garlic
Add bacon back to pot with the following and simmer for 1 hour until lentils are tender.
      12 c. water
      2 1/2 c. lentils
Add and simmer 1/2 hour more.
      1 (28 oz.) can crushed tomatoes
      1 (6 oz.) can tomato paste
      2 tsp. salt
      1 tsp. black pepper
      1/2 tsp. marjoram

Serve with finely shredded fresh parmesan cheese and crusty bread.

*Someone told me that if you cook your lentils with tomatoes it takes much longer than if you cook them in water.  I haven't tried it with the tomatoes thrown in earlier to prove the theory, but my cook time is accurate.  Anyone want to play Test Kitchen?

 

Enjoy!