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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.