Lentil Soup

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Serves 4
Prep Time: 20 minutes
Total Time: 1 hour
Ingredients
3 strips (3 ounces) bacon, 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 tbsp tomato paste
1 1/2 c lentils, picked over and rinsed
1/2 tsp dried thyme
2 cans (14.5 oz) reduced-sodium chicken broth, (3 1/2 cups)
1 tbsp red-wine vinegar
Coarse salt and freshly ground pepper
 
Directions
1. 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.
2. 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.
3. 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.
4. Stir in vinegar, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Serve immediately.
 




Tiffany K

Member since Sep 2007

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