Only the pure in heart can make a good soup.

Lentil Bacon Soup

Serves 4-6
1/4 cup olive oil

1 medium size onion, diced

4 Roma tomatoes, diced

2 medium size carrots, diced

1 medium bulb fresh fennel, diced

4 cloves garlic, finely chopped

2 tablespoons fresh thyme, chopped

5 slices of bacon, cooked and chopped

1 cup dried lentils

1/2 cup white wine

6-8 cups chicken stock/vegetable stock
 
Preparing the soup:

In a medium size soup/sauce pot, combine the olive oil, onions, tomatoes, carrots, celery and fennel. Cook over medium heat with the lid partial on to steam the vegetables. This will take 5-10 minutes until the vegetables are translucent and smell sweet.

Next add the garlic, thyme and bacon. Cook for 3 minutes until garlic smells sweet but is not dark or burnt.  Add white wine and let liquid reduce in half.  With a wooden spoon, release any caramelized pieces on the bottom of the pot by scraping the bottom surface.

Add in the lentils and stock.  Cook for 45 minutes to one hour to concentrate and develop flavors. Lentils should still hold their shape. Season with salt and pepper.

This is delicious topped with sour cream and served with warm crusty bread dipped in olive oil.