Lentil Soup

I'm back. A friend suggested I keep trying.
I actually got this recipe at some point from Erin. It is the best lentil soup I've ever had. It needs no sour cream. It's that good. I'll also use this opportunity to introduce you to my new best friend, Mirepoix mix. Its frozen chopped onions, carrots, and celery. I use it constantly. I get it in the frozen veggie section at Smiths and I buy a ton.

2 packages Mirepoix mix
some bacon/sausage fat or olive oil
big fennel root, chopped
garlic
6-8 c chicken stock (I love this stuff at Costco, its called Better than Bouillon. Its concentrated organic chicken stock)
3 c lentils
bay leaves
1/4 c of apple cider vinegar (or any good vinegar you have)
salt
pepper
hot sauce

Saute the fennel in the pork fat. Bring pot nice and hot before you add the Mirepoix mix (its frozen and if your pot isn't really hot, it will just boil instead of saute). When most of the liquid cooks off, lower heat to medium and saute until the veggies start to soften. Add the chicken stock and bay leaves. Bring to a boil, lower to a strong simmer, and cover. Cook until the beans are very tender maybe 30+ minutes. Add vinegar and salt, pepper, and hot sauce to taste. I like to mash mine up a bit so its thick and not brothy.