STOVETOP METHOD:

Cup of Yum
1. In a large soup pot, cook bacon over medium heat until crisp. Remove with a slotted spoon and set aside to use as a garnish on top of the soup later.
2. Leave bacon drippings in the pot.
3. Add carrots, celery, and onion to the pot. Cook and stir over medium heat for 6-8 minutes, or until starting to soften.
4. Add garlic, cumin, paprika, thyme, salt, pepper and bay leaf; cook for 1 more minute.
5. Stir in lentils, chicken stock, and tomatoes. Bring to a boil. Reduce heat; simmer, covered, for 30-35 minutes (or until lentils and vegetables are tender).
6. Remove bay leaf. Taste and season with additional salt and pepper, if necessary. Use an immersion blender to puree a small portion of the soup (about 3 pulses should be fine), or transfer 2 cups of soup to a regular blender and puree. Stir.
7. Serve in individual bowls and top with crispy bacon and fresh parsley.

SLOW COOKER METHOD:

1. In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon and set aside to use as a garnish on top of the soup later.
2. Place 1 tablespoon of the bacon drippings in the bottom of a 6-quart slow cooker (discard any remaining drippings).
3. Add lentils, onion, carrots, celery, and garlic to the slow cooker. Stir to coat with bacon drippings.
4. Add chicken stock, tomatoes, cumin, paprika, thyme, salt, pepper and bay leaf. Stir, cover, and cook until lentils and vegetables are tender (on LOW for about 8 hours or on HIGH for about 4 hours).
5. Remove bay leaf. Season with additional salt and pepper, to taste. Use an immersion blender to puree a small portion of the soup (about 3 pulses should be fine), or transfer 2 cups of soup to a regular blender and puree. Stir.
6. Serve in individual bowls and garnish with crispy bacon and fresh parsley.

INSTANT POT METHOD:

1. Turn the Instant Pot to “Sauté” function. When the pot is hot, add bacon and cook until just crispy (about 5 minutes). Remove bacon with a slotted spoon and set aside to use as a garnish on top of the soup later.
2. Leave bacon drippings in the pot.
3. Add onion, carrots, celery, and garlic to the pot with the bacon drippings. Sauté just until the onion is translucent (about 3-5 minutes). Turn off the pot.
4. Add lentils, chicken stock, tomatoes, cumin, paprika, thyme, salt, pepper and bay leaf. Secure the lid on the pot. Close the pressure-release valve. Select “manual” and set the pot at “high” pressure for 6 minutes. It may take the pot up to 25 minutes to come to pressure and start cooking.
5. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
6. Stir well to combine.
7. Remove bay leaf. Taste the soup and season with additional salt and pepper, if necessary. Use an immersion blender to puree a small portion of the soup (about 3 pulses should be fine), or transfer 2 cups of soup to a regular blender and puree. Stir.
8. Serve in individual bowls and top with crispy bacon and fresh parsley.