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3
strips (3 ounces) bacon, cut into ½-inch pieces
1
large onion, chopped
3
medium carrots, peeled, halved lengthwise, and cut into ¼-inch half-moons
3
garlic cloves, minced
2
tablespoons tomato paste
1½
cups lentils, picked over and rinsed
½
teaspoon dried thyme
2
cans (14½ ounces each) reduced-sodium chicken broth (3½ cups)
1
tablespoon red-wine vinegar
Coarse salt and freshly ground pepper
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. Cook's Note Note: If you prefer to leave out the bacon, skip step 1, and cook the onions and carrots in 1 tablespoon olive oil.
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