Lentil soup

Ingredience

• 1 package bacon, diced
• 1 onion, diced
• 3 cloves of garlic, minced
• 1 can diced tomatoes
• 16 oz lentils
• 4 cups (1 box) chicken stock
• 2 cups water
• Some handfuls of fresh spinach
• Salt & pep

Optional toppings

• Croutons
• Cheese (a little wheel of babybell works well, or fresh mozzarella)

Instructions

• In Big Pot, fry bacon until cooked. Remove and set aside on paper towel to drain. Remove most of the grease from the pan, leaving about a tablespoon
• Add onion & sauté until cooked, then add garlic and cook like a minute or two longer
• Return bacon to pot, then add tomatoes with juice, lentils, chicken stock and water. Bring to a boil and then simmer for until lentils are cooked
• Add spinach and stir in until wilted, season w salt and pepper