Serves 8, 1 1/2 C per serving
2 medium carrots, peeled, cut into large chunks
2 ribs celery, cut into large chunks
1 medium onion, cut into large chunks
2 cloves garlic, minced
2 C dry lentils, picked over
3 bay leaves
1/2 tsp dried thyme, crushed
1/2 tsp salt
1/4 tsp black pepper
8 C chicken broth
4 oz. uncooked Canadian bacon, diced (4 or 5 slices)
Place ingredients in a 4-5 quart crock pot, in the following order: carrots, celery, onion, garlic, lentils, bay leaves, thyme, salt, pepper, and broth.
Cook on low for 6 hours.
Stir in bacon. Cook another 30 minutes. Remove bay leaves. Yields about 1 1/2 cups per serving.
If you desire a thicker soup, remove 1 C of cooked lentils, puree in food processor, stir back into soup.