Lentil Soup

Lentil Soup

Ingredients:

6 strips of bacon, cut into 1/2" pieces

1 large onion, chopped

3 medium carrots, halved lengthwise, cut into 1/4" half moons

4 garlic cloves, minced

2 tbsp tomato paste

1 1/2c lentils, picked over and rinsed

1 tsp dried thyme

3 cans (14.5oz each) chicken or vegetable broth

1 tbsp red wine vinegar

course salt and pepper

Directions:

1. In a dutch over or large stock pot, over medium heat, cook the bacon pieces until brown and crispy, about 8 minutes. Pour off all but 2 tbsp of the fat.

2. Add the onion and carrots to the pot. Season with salt and pepper. As the vegetables sweat, scrap bottom of pan to loosen the browned bits (this adds both color and flavor). Cook until the vegetables become softened, 5 minutes. Stir in the garlic and cook for 30 seconds, till fragrant. Stir in the tomato paste and cook for 1 minute. 

3. Add the lentils, thyme, broth, and an additional 2 cups water. Bring to a boil, reduce heat to a simmer. Cover and cook for 40 minutes. If the soup is too thick, add water, up to a cup.

4. Stir in the vinegar and season to taste with salt and pepper. Serve immediately.