Lentil Soup with Bacon

• 4 slices bacon, sliced crosswise into 1″ strips (or substitute 3 oz pancetta – our favorite – or 3 oz chopped Canadian bacon)
• 1/2 c chopped onion
• 1/2 c chopped celery
• 1 c chopped carrot
• 2 cloves garlic, minced
• 7 – 8 c chicken broth (or add still a little more, depending upon the consistency you like)
• 1 bag or about 2 1/4 c dried lentils – either green or brown (16 oz)
• 2 large fresh thyme sprigs or 1/2 teaspoon dried thyme
• 1 bay leaf
• salt and pepper to taste
• 2 T chopped fresh parsley
• 2 T chopped green onions or chives

In a heavy Dutch oven, saute the bacon for a few minutes – until it begins to brown and crisp.  Add the onion, celery, carrot, and garlic. Stir over medium-high heat 2 minutes. Reduce heat to medium-low; cover and cook until vegetables are tender, about 7 minutes. Uncover; add 7 cups broth, lentils, thyme and bay leaf and bring to boil. Reduce heat and simmer uncovered until lentils are tender, stirring occasionally, about 45 minutes. Discard thyme sprigs and bay leaf.  Season with salt and pepper to taste.

Combine parsley and green onions in small bowl. Ladle soup into bowls. Sprinkle parsley mixture over and serve.