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Quick Soup Recipes.
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If the soup becomes too thick during cooking, add up to a cup more water.
- 3 strips (3 ounces) bacon, cut into 1/2-inch pieces
- 1 large onion, chopped
- 3 medium carrots, peeled, halved lengthwise, and cut into 1/4-inch half-moons
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 1/2 cups lentils, picked over and rinsed
- 1/2 teaspoon dried thyme
- 2 cans (14 1/2 ounces each) reduced-sodium chicken broth (3 1/2 cups)
- 1 tablespoon red-wine vinegar
- Coarse salt and freshly ground pepper
Preparation time 20mins
Cooking time 60mins
1. In a Dutch oven (or other 5-quart pot with a tight-fitting lid), cook bacon over medium-low heat until browned and crisp, 8 to 10 minutes. Pour off all but 1 tablespoon fat.
2. Add onion and carrots; cook until softened, about 5 minutes. Stir in garlic, and cook until fragrant, about 30 seconds. Stir in tomato paste, and cook 1 minute.
3. Add lentils, thyme, broth, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until lentils are tender, 30 to 45 minutes.
4. Stir in vinegar, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Serve immediately.
Note: If you prefer to leave out the bacon, skip step 1, and cook the onions and carrots in 1 tablespoon olive oil.