Red lentil soup with sage and bacon

Ingredients

• •5 slices bacon, (4 ounces), cut into 1/4-inch dice
• •2 clove garlic, finely chopped
• •1 medium onion, finely chopped
• •4 medium carrots, cut into 1/4-inch dice
• •6 fresh sage leaves, minced, plus more for garnish
• •1 1/2 cup red lentils
• •1 teaspoon ground cumin
• •5 cup homemade or low-sodium canned chicken stock

Steps

1. 1In a large saucepan over medium-high heat, cook the bacon until crisp, about 3 minutes. Transfer the bacon to a piece of paper towel, and set aside. Discard all but 1 tablespoon bacon drippings from pan.
2. 2Add the garlic, onion, and carrots to saucepan. Cook vegetable mixture over medium heat until tender, about 5 minutes. Add the minced sage, and cook 1 minute more.
3. 3Add the lentils, cumin, and chicken stock; stir to combine. Simmer until lentils are cooked and falling apart, 20 to 25 minutes.
4. 4To serve, divide the hot soup among four soup plates, and garnish with the reserved bacon and additional sage.