Lentil Soup

• 1 1/2 c. lentils
• 4 cans (8 cups) chicken stock
• 1/2 lb bacon (6-8 strips)
• 3 medium onions, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 tomatoes, diced
• 2 T. chicken seasoning
• Pepper, to taste

Cook the bacon at the bottom of a large stock pot until crisp. Remove the bacon, placing it on a paper towel and save the drippings in a heat resistant container. Add the onions, celery, carrots, garlic, pepper, chicken seasoning and 3 tablespoons of bacon drippings and cook until the celery and onions are wilted. Add the tomatoes, chicken stock and lentils. Simmer for 45 minutes until the lentils are tender.

When done, remove 1/3 – 1/2 and puree in a food processor / blender until smooth and add back to add a creamy texture to the soup. Crumble the bacon on top, stir and serve.