Lentil Soup

 

3 slices bacon, cut into ¼-inch pieces

1 large onion, chopped fine (about 1½ cups)

2 medium carrots, peeled and chopped medium (about 1 cup)

3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)

1 can (14½ ounces) diced tomatoes, drained

1 bay leaf

1 teaspoon minced fresh thyme leaves

1 cup lentils (7 ounces), rinsed and picked over

1 teaspoon salt

Ground black pepper

½ cup dry white wine

4½ cups chicken broth

1½ cups water

1½ teaspoons balsamic vinegar

3 tablespoons minced fresh parsley leaves

 

1.  Fry bacon in large stockpot or Dutch oven over medium-high heat, stirring occasionally, until fat is rendered and bacon is crisp, 3 to 4 minutes.

2.  Add onion and carrots; cook, stirring occasionally, until vegetables begin to soften, about 2 minutes.

3.  Add garlic and cook until fragrant, about 30 seconds.

4.  Stir in tomatoes, bay leaf, and thyme; cook until fragrant, about 30 seconds.

5.  Stir in lentils, salt, and pepper to taste; cover, reduce heat to medium-low, and cook until vegetables are softened and lentils have darkened, 8 to 10 minutes.

6.  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.

7.  Mix 3 cups soup in blender until smooth, then return to pot; stir in vinegar and heat soup over medium-low until hot, about 5 minutes. (Can be made in advance up to this point and kept in refrigerator up to 2 days.)

8.  Stir in 2 tablespoons parsley and serve, garnishing each bowl with some of remaining parsley.