Lentil Soup

Serves 4 | Prep Time: 20 minutes | Total Time: 1 hour. If soup becomes too thick during cooking, add up to one cup more water.

3 strips bacon (3 ounces), 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 (14.5 ounces each) reduced-sodium chicken broth (3 1/2 cups)

1 tablespoon red-wine vinegar

coarse salt and ground pepper

* In a Dutch oven (or other 5-quart pot with a tight-fitting lid), 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, thyme, 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. Print Recipe