Lentil Herb Soup

2 slices bacon chopped (optional) or 2 tbsp olive oil
(You keep the fat and add to pot to sauté onions/carrots/garlic but I found the bacon didn't produce 2 tbsp so I used the bacon grease and then added a tbsp of olive oil)
1 1/2 cups chopped carrots
1 1/2 cups chopped onions
4 small to medium red potatoes (optional)
1 14oz can diced tomatoes with juice
1 lb bag lentils
4 cloves of garlic, peeled and chopped
1 tsp Italian herb blend
8 cups chicken stock and/or water

Optional:
1/4 cup cilantro, chopped and 1 jalapeño, seeded and chopped (add during last 5 minutes of cooking time)

Cook bacon if desired. Place grease and olive oil (if needed) into large soup pot and heat over medium heat. Add carrots, garlic, and onions and simmer til onions are golden brown (about 6-8 minutes). Add diced tomatoes with juice, Italian seasoning, lentils and chicken stock/water. Bring mixture to a boil. Reduce heat to low and cover. Let simmer for about 35-40 minutes or until lentils are tender.

This is when I cook the potatoes. I leave the skin on but you can peel them. Quarter them and cook to desired softness. I let them cool and then at the last 5 minutes of cooking I added them to the soup pot. You do not want them too mushy, which is why I do not cook them with the soup. Add the bacon if desired. Add salt and pepper to taste

You can also use homemade chicken stock. I am working on a homemade chicken stock recipe I got from a family member. You can freeze the stock into small jars already measured out so when you need it for recipes likes this, you don't have to thaw all of it.

Serve soup with Caesar salad and garlic French bread.

Freezes well for about 4-6 months so long you use air tight containers.