Pair lentils with your favorite vegetables to make this flavorful, hearty soup.
Ingredients
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3 strips (3 ounces) bacon, cut into ½-inch pieces
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1 large onion, chopped
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3 medium carrots, peeled, halved lengthwise, and cut into ¼-inch half-moons
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3 garlic cloves, minced
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2 tablespoons tomato paste
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1 ½ cups lentils, picked over and rinsed
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½ teaspoon dried thyme
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2 cans (14 ½ ounces each) reduced-sodium chicken broth (3 ½ cups)
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1 tablespoon red-wine vinegar
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Coarse salt and freshly ground pepper
Directions
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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.
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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.
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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.
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Stir in vinegar, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Serve immediately.
Chris Court
Cook's Notes
If you prefer to leave out the bacon, skip step 1, and cook the onions and carrots in 1 tablespoon olive oil. Add up to a cup more water if the lentil soup becomes too thick during cooking.