Lentil and Bacon Soup

Ingredients

• 1/2 pound bacon, roughly chopped
• 1/2 cup yellow onions, diced
• 1/2 cup carrots, diced
• 1/2 cup green lentils
• 1 quart chicken stock
• 1/4 cup scallions, thinly sliced
• Salt and pepper

Directions

1. Start by putting about three-quarters of the bacon in a large pot. Set it over medium heat and cook until the fat cooks out and the bacon is just starting to crisp. Stir in the onions and carrots, and cook until the onions look translucent, about 5 minutes. Pour off any extra fat. Add the lentils and half of the stock. Bring everything up to a boil, then lower the heat so it simmers. Cook for 40 minutes, until the lentils are tender.
2. Add the remaining stock, season with salt and pepper to taste, and turn the heat up to medium. Cook for 10 minutes.
3. While the soup finishes, cook the remaining bacon in a skillet over medium heat until crisp, about 10 minutes. Lift the pieces out and set them on a paper towel to drain.
4. Spoon the soup into a bowl, then finish it with sliced scallions and the crispy bacon.