Lentil Soup with Double Smoked Bacon

Ingredients:

1/4 lb Meridian Double Smoked Bacon, slices cut crosswise into 1/2-inch strips

2 carrots, cut into 1-inch pieces

2 onions, cut into 1-inch chunks

2 ribs celery, cut into 1-inch pieces

1/2 pound mushrooms, sliced

6 cloves garlic, peeled

1 pound lentils (about 2 1/3 cups)

1 1/2 quarts canned low-sodium chicken broth or homemade stock

3 cups water

1 teaspoon dried rosemary, or 1 tablespoon chopped fresh rosemary

1 cup canned tomatoes in thick puree, chopped

2 teaspoons salt

1/4 teaspoon dried red-pepper flakes

1/4 teaspoon fresh-ground black pepper

1/2 cup tubetti or other small macaroni

1. In a large pot, cook the bacon over moderate      heat until crisp. Remove. Leave the fat (aprox 2 tbsp) in the pot.  . Add the carrots, onions, celery,      mushrooms, and garlic. Cook, stirring occasionally, until the vegetables      start to soften, about 5 minutes.
2. Add the lentils, broth, water, rosemary,      tomatoes, salt, red-pepper flakes, black pepper, and bacon. Bring to a      boil. Reduce the heat and simmer for 15 minutes. Add the pasta and simmer      until the lentils are tender and the pasta is done, 10 to 15 minutes      longer.

Variations

• Use thyme instead of rosemary.

• Add shredded spinach leaves during the last few minutes of cooking.