Step 1

Cook bacon over medium-high heat in a Dutch oven or heavy-bottomed soup pot until crispy. Remove bacon from the pot to a separate paper-towel-lined plate, but do not drain the pot.

Step 2

While the bacon is cooking, chop the carrots and onion.

Step 3

Reduce heat to medium and add the chopped carrots and onion to the pot. Saute your veggies in the bacon drippings over medium heat for 6 minutes, stirring occasionally and scraping up the browned bits from the bottom of the pot.

Step 4

While the carrots and onion are cooking, clean and chop the mushrooms and mince the garlic (if not using pre-minced)

Step 5

Stir the garlic and mushrooms into the pot. Continue to saute over medium heat for another 5 minutes until mushrooms begin to brown and soften, stirring occasionally.

Step 6

While the mushrooms are cooking, rinse and drain the lentils.

Step 7

Turn the heat under the pot to high. Stir in the tomatoes, broth, lentils, and spices, and crumble in the cooked bacon.

Step 8

Bring your soup to a boil, then reduce heat and cover. Simmer covered for 30 minutes, or until lentils are tender.

Step 9

Remove the bay leaf. Stir in the balsamic vinegar, and add a bit more sea salt & pepper to taste, if desired.

Step 10

Recommended: Serve your rustic mushroom lentil soup with a crusty bread.