1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 slice bacon, chopped
2 teaspoons minced garlic
7 cups (or more) canned low-salt chicken stock
2 cups dried lentils (about 12-1/2 oz.)
2 large sprigs fresh thyme or 1/2 teaspoon dried
1 bay leaf
Combine onion, celery, carrot, bacon, and garlic in a heavy, large Dutch oven.
Stir over medium-high heat 2 minutes.
Reduce heat to medium-low and cover and cook until veggies are tender, about 7 minutes.
Uncover and add 7 cups broth, lentils, thyme and bay leaf and bring to a boil.
Reduce heat and simmer uncovered until the lentils are tender, stirring occasionally,
about 45 minutes.
Discard thyme and bay leaf.
Transfer 1/2 of soup to a food processor, cool slightly.
Puree until smooth. Return puree to Dutch oven.
(Can be prepared 1 day ahead. Cover and refrigerate.)
Bring soup to a simmer, thinning with more broth, if desired.
Season soup to taste with salt and pepper.