Hearty Lentil Soup with Bacon and Herbs
rec.food.cooking/Elizabeth Pruyn (1996)
6 servings

1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 slice bacon, chopped
2 teaspoons minced garlic
7 cups (or more) canned low-salt chicken stock
2 cups dried lentils (about 12-1/2 oz.)
2 large sprigs fresh thyme or 1/2 teaspoon dried
1 bay leaf

2 tablespoons chopped fresh parsley
2 tablespoons chopped chives or green onions

Combine onion, celery, carrot, bacon, and garlic in a heavy, large Dutch oven. Stir over medium-high heat 2 minutes. Reduce heat to medium-low and cover and cook until veggies are tender, about 7 minutes.

Uncover and add 7 cups broth, lentils, thyme and bay leaf and bring to a boil. Reduce heat and simmer uncovered until the lentils are tender, stirring occasionally, about 45 minutes. Discard thyme and bay leaf.

Transfer 1/2 of soup to a food processor, cool slightly. Puree until smooth. Return puree to Dutch oven. (Can be prepared 1 day ahead. Cover and refrigerate.)

Bring soup to a simmer, thinning with more broth, if disired. Season soup to taste with salt and pepper.

Combine parsley and chives in a small bowl. Ladle soup into bowls and sprinkle the mixture over and serve.