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Warm up on a chilly day with a bowl of hearty lentil soup. Red lentils can be found in Middle Eastern or gourmet markets. If unavailable, substitute the more common brown lentils.
8 slices thick-cut bacon, chopped
1 tablespoon butter
1 large onion, chopped
2 medium carrotts, peeled and chopped
2 ribs celery, chopped
2 cloves garllic, finely chopped
1 container (32 ounces) Kitchen Basics® Original Beef Stock
1 can (14 1/2 ounces) petite diced tomatoes, undrained
1 cup red lentils, picked over and rinsed
2 teaspoons McCormick Gourmet™ Thyme
1 teaspoon McCormick Gourmet™ Rosemary, Crushed
1 teaspoon McCormick Gourmet™ Sage Leaves, Dalmatian
1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/4 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
2 McCormick Gourmet™ Bay Leaves, Turkish
Cook bacon in large saucepan or Dutch oven on medium heat until crisp. Remove all but 1 tablespoon drippings from pan. Add butter, onion, carrots, celery and garlic; cook and stir 5 minutes or until softened. Add beef stock and tomatoes; bring to boil.
Stir in lentils and seasonings. Return to boil. Reduce heat to medium-low; cover and simmer 30 to 40 minutes or until lentils are tender. Discard bay leaves.
With center part of cover removed to let steam escape, puree 2 cups of the soup in blender on high speed until smooth. Return pureed mixture to saucepan. Ladle into soup bowls.
(Amount per serving)