Ingredients

3 cups water

2 chicken bouillon cubes

1 cup French lentils

pinch of salt

3 garlic cloves

1 cup chopped onion

1 stalk celery

1 1/2 medium carrots (diced)

1/2 tsp. basil

1/4 tsp. thyme

1/2 tsp. oregano

lots of freshly ground black pepper

14.5 oz can of whole peeled tomatoes

2 slices cooked bacon (diced)

Preparation

  1. Put lentils, water, bouillon cubes, and salt in kettle. Bring to a boil, lower heat to the slowest possible simmer, then cook quietly, partially covered, for 20-30 minutes.

  2. Add vegetables, bacon, herbs, and black pepper. Add canned tomatoes, breaking up tomatos with hands as putting them in. Partially cover, and let simmer peacefully another 20-30 minutes, stirring occasionally. A little more water may be added to make sure there is enough liquid to your liking.

  3. Serve immediately, leftovers can be kept in fridge for 5 days.

Takes 1 hour from start to table.