Red Lentil Soup with Bacon, Cabbage, Carrots, Celery & Garlic Toast

Directions

1. Rinse and dry all fresh produce, then prep by dicing the carrot and celery, followed by onions and garlic.
2. In a medium saucepan, render the bacon over medium heat until it releases fat and starts to brown, about 3 minutes.
3. Rinse the lentils in a colander and let them drain while the bacon cooks.
4. Add the chopped vegetables and Italian seasoning, plus salt and pepper to taste, and cook until the vegetables soften, about 5 minutes.
5. Stir in the cabbage, lentils, and broth. Bring to a simmer, then reduce heat and simmer until the lentils are tender, about 15 minutes.
6. Meanwhile, set the oven to broil on high and position the rack close to the top. Mince additional garlic.
7. Slice the buns in half, lay them cut-side up on a baking sheet, drizzle with oil, sprinkle with garlic and spices, and toast briefly until golden, 1–2 minutes. Serve the soup with the garlic-toasted buns on the side.