Lentil Soup

By Mirella

Everday Food Recipe

Ingredients

• 3 strips 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
• 2 cans reduced-sodium chicken broth
• 2 cups water
• 1 tablespoon red-wine vinegar
• coarse salt and ground pepper

Preparation

Step 1

Cook bacon medium-low heat until browned and crisp, 8 to 10 minutes. Pour off all but 1 tablespoon fat.

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.
Add lentils, broth, and 2 cups of water. Bring to a boil; reduce to a simmer. Cover; cook until lentils are tender, 30 to 45 minutes.

Stir in vinegar, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Serve immediately.