Ms. Jean at Adventure Foods sent this to me and it looks like it would be really good but I like Bean Soup especially with some cornbread. 
Chuck.
*Lentil Soup*
Serves 4; Prep time: 20 minutes; Total time: 1 hour
If the soup becomes too thick during cooking, add up to one cup more water.
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3     strips bacon (3 ounces), cut into 1/2-inch pieces  ÂÂ
1     large onion, chopped  ÂÂ
3     carrots, peeled, halved lengthwise, and cut into 1/4-inch
half-moons ÂÂ
3     garlic cloves, minced ÂÂ
2     tablespoons tomato paste  ÂÂ
1 1/2     cups lentils, picked over and rinsed ÂÂ
1/2     teaspoon dried thyme ÂÂ
2     cans (14.5 ounces each) reduced-sodium chicken broth (3 1/2 cups)  ÂÂ
1     tablespoon red-wine vinegar
      Coarse salt and freshly ground pepper
   1.  In a Dutch oven (or other 5-quart pot with a tight-fitting lid),
cook bacon over low heat until browned and crisp, 8 to 10
minutes. Pour off all but 1 tablespoon fat.
   2.  Add onion and carrots; cook until softened, about 5 minutes.
Stir in garlic, and cook until fragrant, about 30 seconds. Stir in
tomato paste, and cook 1 minute.
   3.  Add lentils, thyme, broth, and 2 cups water. Bring to a boil;
reduce to a simmer. Cover; cook until lentils are tender, 30 to 45 minutes.
   4.  Stir in vinegar, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
Serve immediately.
      Per serving: 346 calories; 4.3 grams fat; 26.1 grams protein; 54.1
grams carbohydrates; 24.7 grams fiber
      Note: If you prefer to leave out the bacon, skip step 1, and cook
the onions and carrots in 1 tablespoon olive oil.
     ÂÂ
 ÂÂ
Chuck.
*Lentil Soup*
Serves 4; Prep time: 20 minutes; Total time: 1 hour
If the soup becomes too thick during cooking, add up to one cup more water.
 ÂÂ
3     strips bacon (3 ounces), cut into 1/2-inch pieces  ÂÂ
1     large onion, chopped  ÂÂ
3     carrots, peeled, halved lengthwise, and cut into 1/4-inch
half-moons ÂÂ
3     garlic cloves, minced ÂÂ
2     tablespoons tomato paste  ÂÂ
1 1/2     cups lentils, picked over and rinsed ÂÂ
1/2     teaspoon dried thyme ÂÂ
2     cans (14.5 ounces each) reduced-sodium chicken broth (3 1/2 cups)  ÂÂ
1     tablespoon red-wine vinegar
      Coarse salt and freshly ground pepper
   1.  In a Dutch oven (or other 5-quart pot with a tight-fitting lid),
cook bacon over low heat until browned and crisp, 8 to 10
minutes. Pour off all but 1 tablespoon fat.
   2.  Add onion and carrots; cook until softened, about 5 minutes.
Stir in garlic, and cook until fragrant, about 30 seconds. Stir in
tomato paste, and cook 1 minute.
   3.  Add lentils, thyme, broth, and 2 cups water. Bring to a boil;
reduce to a simmer. Cover; cook until lentils are tender, 30 to 45 minutes.
   4.  Stir in vinegar, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
Serve immediately.
      Per serving: 346 calories; 4.3 grams fat; 26.1 grams protein; 54.1
grams carbohydrates; 24.7 grams fiber
      Note: If you prefer to leave out the bacon, skip step 1, and cook
the onions and carrots in 1 tablespoon olive oil.
     ÂÂ
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