- 6
Ingredients
- 3 slices bacon (about 3 oz) -- cut into 1/4" pieces
- 1 large onion -- chopped fine (about 1.5 cups)
- 2 medium carrots -- peeled & chopped medium (about 1 cup)
- 3 medium cloves garlic -- minced (about 1 tablespoon)
- 1 can diced tomatoes (14.5 oz) -- drained
- 1 each bay leaf
- 1 teaspoon fresh thyme leaves -- minced
- 1 cup lentils (7 oz) -- rinsed and picked over
- 1 teaspoon table salt
- ground black pepper
- 1/2 cup dry white wine
- 4 1/2 cups low-sodium chicken broth
- 1 1/2 cups water
- 1 1/2 teaspoons balsamic vinegar
- 3 tablespoons fresh parsley leaves -- minced
Preparation
Step 1
Fry bacon in large stockpot or Dutch oven over medium-high heat, stirring
occasionally, until fat is rendered and bacon is crisp, 3 to 4 minutes.
Add onion and carrots; cook, stirring occasionally, until vegetables begin
to soften, about 2 minutes. Add garlic and cook until fragrant, about 30
seconds. Stir in tomatoes, bay leaf, and thyme; cook until fragrant, about
30 seconds. Stir in lentils, salt, and pepper to taste; cover, reduce heat
to medium-low, and cook until vegetables are softened and lentils have darkened, 8 to 10 minutes. Uncover, increase heat to high, add wine, and bring to simmer. Add chicken broth and water; bring to boil, cover
partially, and reduce heat to low. Simmer until lentils are tender but
still hold their shape, 30 to 35 minutes; discard bay leaf.
Puree 3 cups soup in blender until smooth, then return to pot; stir in
vinegar and heat soup over medium-low until hot, about 5 minutes. Stir in
2 tablespoons parsley and serve, garnishing each bowl with some of
remaining parsley.