Lentil Soup by Amy + Jacky

– 2 cups (400 g) dried split green lentils
– 6 slices (210 g) bacon (browned and cut into bits)
– 6 (27 g) garlic cloves, minced
– 1 (245 g) large onion (roughly diced)
– 2 (325 g) large carrot (roughly chopped)
– 2 (161 g) celery ribs (roughly chopped)
– 14 oz (400 g) crushed tomatoes
– 3 (0.4 g) bay leaves
– 1 teaspoon (2.7 g) ground cumin
– 1 teaspoon (0.6 g) dried thyme
– 6 cups (1.5 L) unsalted chicken stock
– 2 tablespoons (15 ml) fish sauce
– A dash sherry vinegar or rice wine vinegar (optional)
– Freshly chopped parsley
– Bacon bits

Total Time: 1 hour