2 T oil
4 oz bacon chopped
1 onion chopped
4 celery stalks chopped
5 carrots diced
3 garlic cloves, minced
1/2 tsp thyme
1/2 tsp oregano
1 bay leaf
1 lb dried lentils (2 1/3 c.)
1 can pureed tomatoes
5 c. water
2 c. beef broth
1 tsp salt
1/4 tsp pepper
8 oz small pasta
Heat oil and add bacon and cook until crisp. Pour out all but 2 T fat and add onion, celery, carrot and garlic and cook until veg begin to soften. Stir in thyme, oregano and bay leaf. Add the lentils and stir well. Stir in the tomatoes, then water and broth. Season with salt and pepper. Lock lid and and cook 8 min. Release pressure. Check lentils for doneness. Stir in bacon. Cook pasta and add to the soup.
