4 strips of bacon
3 medium carrots
1 yellow onion
1 1/2 cup dry lentils
2 tsp dried Tyme
Salt/pepper
2 cans chicken broth
1/2 cup water
3 garlic cloves
2 tablespoons tomato paste
1 tsp red wine vinegar
Chop your bacon into lentil sized peices. In a heavy soup pan crisp your bacon on medium heat. (Non crisp peices will be gross in the soup later, so be patient). Then chop your onion and carrots into lentil sized peices and add them into the pot. Cook until onions are clear. Add salt and pepper. Then add minced garlic and tomato paste and cook for another minute. Then add your lentils, cans of stock, Tyme, and salt and pepper again.
Bring to a boil then reduce to a simmer and cook covered for 45 minutes. If you cook out all the stock you can add 1/2 cup of water later on. Add your vinegar at the end. Salt and pepper again as needed. You can top with Parmesan shavings if you want, but it really doesn't need it. Enjoy!
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