Chef Braggs’ Red Lentil Soup

1 yellow onion, diced
4 garlic cloves, chopped
2 yukon gold potatoes, quartered
2 bay leaves
2 slices turkey bacon
2 carrots, diced
1 c. red lentils
1 1/2 quart chicken stock
Tsp. cumin & cayenne each
2 sprigs, fresh rosemary
1. In a medium size cast iron pot, heat the olive oil and saute the onion & garlic. Cook over medium heat about 3 minutes.
Add the carrots & turkey bacon, saute 5 minutes.
Add the potato, lentils, bay leaf, chicken stock, & rosemary. Season to taste, then bring to a boil.
Cover and simmer until the veggies are tender, about 40 minutes.
2. Serve in a bowl with a sliced baguette. ENJOY!!!

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