Lentil Soup Name: Tania Garcia Base: Fort Hood Recipe: Lentil Soup 3 slices bacon -- cook crisp 2 large onions -- chopped 5 garlic -- sliced 1 teaspoon olive oil 2 cups canned tomatoes -- stewed, undrained 8 cups chicken broth 1 ham hock 1 pound lentils -- rinse & drain 2 tablespoon Italian seasoning salt and pepper -- to taste Crushed red peppers (optional) I put this in but you don’t have to. In a medium skillet cook bacon then add oil, garlic and onion and cook, until onions are transparent. Pour into a crock-pot and add the remaining ingredients and cook on low for about 6 hour or high for 4 hour, or until lentils are very tender. Add a little broth if soup is too thick.