Homemade Lentil Soup

I make a double batch of this lentil soup to eat throughout the week, then freeze the rest for later.

Ingredients:

1/2 onion

1.5 onions diced

1 Carrot, diced

Parsley

4 cloves minced garlic

2 sprigs Thyme

1 bay leaf

2/3 cup Lentils

4-6 cups chicken or vegetable broth

1/2 tsp Black pepper

1/2 tsp Cumin

1/2 lb diced plum tomatoes

1/2 cup olive oil

4oz bacon

1. Heat the olive oil and cook the diced onions on low heat until translucent and the color of a golden raisin.
2. Add the tomatoes & 1/2tsp garlic and cook for another 30 minutes. Use a strainer to drain the oil from the mixture.
3. In another pan, cook the bacon on medium high heat until crispy and then cut into strips.
4. Add all of the remaining ingredients except for the bacon into a large saucepan and simmer for 20 minutes, until the lentils have cooked.
5. Remove the carrot, onion, bay leaf, and thyme sprigs.
6. Add the bacon to the soup and serve!