Ingredients:

• 2 slices Hormel® Natural Choice® Original Bacon
• 1 small onion, cut into quarters
• 1/2 cup diced carrot
• 1/2 cup diced red bell pepper
• 2 tablespoons olive oil
• 2 tablespoons plus 1/8 teaspoon ground red pepper (cayenne), divided
• 1 tablespoon plus 1 teaspoon ground cumin, divided
• 1 tablespoon ground coriander
• 1 tablespoon plus 1 teaspoon garam masala, divided
• 2 teaspoons pepper
• 2 cups dried lentils
• 6 cups water
• 1 bay leaf
• 2 sprigs fresh thyme
• 1/2 teaspoon paprika
• Salt, to taste

Directions:

1. Cook bacon according to package directions; drain on paper towels. Chop when cool.
2. Heat oven to 400ºF.
3. On baking sheet, scatter onion, carrot and bell pepper. Drizzle with oil; sprinkle with 2 tablespoons cayenne, 1 tablespoon cumin, the coriander, 1 tablespoon garam masala, the black pepper and salt. Roast 20 minutes.
4. In large pot, combine lentils, water, bay leaf, thyme and roasted vegetables. Cook 20 to 30 minutes or until vegetables are tender and lentils are soft. Remove bay leaf.
5. In blender container, process soup mixture until smooth. Transfer 2 cups to serving bowl. Refrigerate remaining soup for later use.
6. Stir in bacon and remaining 1 teaspoon cumin and 1 teaspoon garam masala, the paprika and remaining 1/8 teaspoon cayenne.