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Red Lentil Soup with Sage and Bacon

5 slices of Bacon or prociutto, diced

2 cloves garlic, minced

1 med. onion, chopped finely

4 med. carrots, 1/4" dice

6 fresh Sage leaves, minced, plus more for garnish

1/2 tsp. fresh Thyme sprigs

1 1/2 cups red lentils

1 tsp. ground cumin

5 cups chicken stock

In a stock pot over medium high heat, cook the bacon or prociutto until crisp, about 3 minutes. Remove the bacon and set aside. Add the garlic, onion,& carrots to the pot and cook over medium heat until the vegetables are tender, about 5 minutes.  Add the minced Sage and Thyme sprigs and cook 1 minute more.

Add the lentils, cumin, and chicken stock and stir to combine.  Simmer until lentils are cooked and starting to fall apart, about 20-25 minutes.  Remove thyme sprigs, garnish with extra Sage and bacon and serve.