3 slices bacon (about 3 oz.), cut into ¼ inch pieces
1 large onion, chopped fine (about 1 ½ cups)
2 medium carrots, peeled and chopped medium (about 1 cup)
3 medium garlic cloves minced or pressed through garlic press (about 1 Tbsp.)
1 can (14 ½ oz.) diced tomatoes, drained
1 bay leaf
1 tsp. fresh minced thyme leaves
1 cup (7oz.) lentils, rinsed and picked over
1 tsp. salt
ground black pepper
½ cup dry white wine
4 ½ cups low-sodium chicken broth
1 ½ cups water
1 ½ tsp. balsamic vinegar
3 Tbsp. minced fresh parsley leaves
Fry bacon in large stockpot 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 veggies 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 veggies 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, or with immersion blender until smooth, then return to pot; stir in vinegar and heat soup over medium-low until hot, about 5 minutes. Stir in 2 Tbsp. parsley and serve, garnishing each bowl with some of remaining parsley.
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