Lentil Soup

Everyday Food Magazine

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 another 5-quart pot with a tight-fitting lid), cook bacon over medium-low heat until browned and crisp, 8-10 minutes. Pour off all but 1 tablespoon fat.

Add onion and carrots; cook until softened, about 5 minutes. Stir in garlic, and cook until fragant, about 30 seconds. Stir in tomato paste, and cook 1 minute.

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.

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

Makes 4 servings

Note: I decreased the amount of salt a little bit. You can always add more water if the soup is too thick, add up to one cup more water if needed.