Potage Conti (Lentil Soup)
(Makes 1 gallon)

6 oz bacon diced
2 lbs onion sliced
8 carrot sliced
2 cloves garlic
2 cups lentils
3 qts chicken stock
sachet of 3 parsley stems, 3 thyme sprigs, 1 bay leaf and ½ tsp cracked peppercorns
6 oz whole butter
salt and pepper to taste
croutons

Directions

Render the bacon in the bottom of a 5 qt soup pot. Add the onions and carrots and sweat covered over low flame until vegetables are tender. Add lentils, garlic, chicken stock and sachet. Simmer slowly until lentils are tender, about 45 – 60 minutes. Remove sachet and puree soup smooth. Season to taste and stir in butter. Serve piping hot with croutons sprinkled over top of soup.