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French Lentil and Vegetable Soup with Bacon

Jennifer Segal
  • 60 minutes
  • Serves 6

INGREDIENTS

3

slices Bacon

2

Bay leaves

2

Carrots, medium

1

stalk Celery

1 cup

French lentils

3 cloves

Garlic

3 tbsp

Parsley, fresh

1/2 tsp

Thyme, dried

1 14.5 ounce can

Tomatoes

1

Yellow onion, large

6 cups

Chicken broth

1/4 tsp

Black pepper, ground

1 tsp

Salt

1 tbsp

Olive oil