(14 1/2 ounces)
red lentil, picked over and rinsed
McCormick Gourmet Thyme
McCormick Gourmet Rosemary, Crushed
McCormick Gourmet Sage, Dalmatian
McCormick Gourmet Sicilian Sea Salt
McCormick Gourmet Black Pepper, Coarse Ground
McComick Gourmet Bay Leaves, Turkish
1Cook 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.
2Stir 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.
3With 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.