Source: Christine Dabney, California, USA, rec.food.cooking 2002

Note: J’ai déjà remplacé le céleri par du poireau et le bouillon de poulet par du bouillon  de boeuf.

Serves 6.

Ingredients

• 1-1/2 cups (about 300 g) lentils
• 3 strips bacon, cooked and crumbled
• 2 onions, chopped
• 4 cups (1 l) chicken stock
• 1 pound (1/2 kg) tomatoes, canned (1 pot de 500 ml)
• 1/4 teaspoon dried thyme
• 1 bay leaf
• 1 clove garlic, chopped
• 1 stalk celery, sliced
• 1 large carrot, sliced

Directions

1. After bacon is fried, cook onions, garlic, celery, and carrot until transparent.
2. Combine lentils and vegetable mixture in pot with stock and spices. Cook until lentils are tender. (environ 30 minutes)
3. Add tomatoes and bacon. Heat and serve.