Bacon, Ham, and Lentil Soup

Ingredients

• 2  bay leaves 
• 0.5 teaspoon pepper black freshly ground
• 1 cup tomatoes diced with basil, garlic, and oregano canned
• 0.5 cup carrots chopped
• 1 cup celery chopped
• 1 pound lentils dried
• 42 ounce less-sodium chicken broth fat-free canned
• 1 cup fennel bulb chopped
• 0.3 cup chives fresh chopped
• 1.5 cups ham cubed () ( 8 ounces)
• 0.5 cup leek chopped
• 1 cup onion chopped
• 5 slices thick- bacon 
• 2 cups water 
• 1 teaspoon or dried fresh chopped

Equipment

• frying pan
• dutch oven

Directions

1. Cook bacon in a Dutch oven over medium heat until crisp.
2. Remove from pan, reserving 2 tablespoons drippings in pan; set bacon aside.
3. Add ham to drippings in pan; cook 2 minutes, stirring frequently.
4. Add the onion and the next 4 ingredients (onion through carrot); cover and cook 10 minutes, stirring occasionally.
5. Add broth and next 6 ingredients (broth through bay leaves). Bring to a boil; cover, reduce heat, and simmer 30 minutes or until lentils are tender. Discard bay leaves; sprinkle with bacon and chives just before serving.