Lentil Soup

Lentil Soup

From Rachel Ray

Serves 4

2 T olive oil
1 medium onion, chopped
2 slices bacon
2 cloves garlic, sliced
1 carrot, peeled and chopped
1 celery rib, chopped
1 bay leaf
1 C dried brown lentils
3 C chicken stock
1 C fresh spinach (or 1/2 C frozen)
1 C cooked rice or Orzo pasta
salt and pepper to taste
Grated Italian cheese to top soup

Heat oil in large sauce pan. Add onions, carrots, bacon and celery and sauté over medium-high heat for 5 minutes. Add garlic and sauté 5 minutes more. Add lentils, bay leaf an stock; simmer for 20 minutes. Stir in spinach and cook another 5 minutes. Add cooked rice or pasta and season with salt and pepper to taste. Take bacon out at the last minute (it was there just for flavor). Serve piping hot with grated cheese sprinkled on top and crusty bread alongside.