Lentil Soup

2 tablespoons bacon grease

1 tablespoon ground coriander

1 tablespoon cumin

2 cups diced onions

1 cup diced celery

1 cup diced carrots

salt and fresh ground pepper

2 tablespoons chopped garlic

8 cups chicken stock

1lb. lentils

2 tablespoons chopped parsley

Sauté the vegetables and spices in the bacon fat for about 10 to 15 minutes. Season with salt and pepper. Add the garlic and continue to cook for 5 minutes. Add the lentils and broth and cook for about a half hour until the lentil are soft and tender. Remove from heat and puree half the soup in a blender or food processor to thicken. Stir in parsley and season to taste.