1/2 lb. bacon
2 lg. onions, chopped
4 lg. carrots, chopped
4 lg. garlic cloves, chopped
7 c. chicken broth
1 tsp. thyme
1 bay leaf
1 lb. lentils

Cut bacon into 1 inch strips. Saute until crisp. Add onions, carrots, garlic and cook until wilted. Add broth and seasoning. Add lentils. Cook on low for 40 minutes or until lentils are soft. Puree 1/2 of the soup in food processor. Taste. Add salt and pepper. Serve.