Lentil Soup

Originally based on http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000549829

3 slices bacon

2 quarts beef broth

(Add the water/oil from any containers of tuna or sardines you may have saved. It adds some complexity to the flavor.)

2 diced carrots

1 tsp dried thyme

2 garlic cloves, crushed

2 parsley sprigs

2 bay leaves

2 tablespoons butter

3 cups chopped onion (2 onions)

1 teaspoon ground cumin

1 3/4 cups dried brown lentils (about 1 lb)

6 cups torn Swiss chard (or just torn leaves from 1 bunch of chard)

1 tablespoon fresh lemon juice

1/2 teaspoon freshly ground black pepper

Cut up bacon and drop into large pot. Saute until cooked. Add chopped onion, garlic, and carrot. (Keep bacon drippings for flavor). Saute for a couple minutes and then add broth and everything else but the last 4 ingredients. Cook on low.

30 minutes before you want to serve dinner, add lentils.

When lentils are cooked, turn off heat and add lemon juice, chard, and pepper and stir until chard is wilted. Remove bay leaves and parsley.

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I like this better than the Alton Brown recipe I've made in the past. I like the bacon and beef base.