Lentil Soup
serves four to six
NOTE: Common brown lentils work well in this recipe, although
French green lentils are even better.
2 tablespoons vegetable oil
4 slices (about 4 ounces) bacon, diced
2 medium-large onions, chopped fine
2 medium carrots, peeled and chopped medium
3 medium garlic cloves, minced
1 bay leaf
1 teaspoon minced fresh thyme leaves
1 can (14.5 ounces) diced tomatoes, drained and liquid reserved
1 cup lentils, rinsed and picked through to remove any stones
1 teaspoon salt
Ground black pepper3/4 cup white wine
4 cups Chicken Stock or low-sodium canned broth
1 tablespoon balsamic vinegar (optional)
INSTRUCTIONS:
1. Heat oil in large, heavy-bottomed saucepan over medium-high heat. When oil is shimmering, add bacon and stir, cooking until fat is fully rendered and bacon is crisp, 3 to 4 minutes. Add onions, carrots, garlic, bay leaf, thyme, and drained tomatoes, and cook until vegetables begin to soften, about 2 minutes.
2. Stir in lentils, salt, and pepper to taste. Cover, reduce heat to medium-low, and sweat vegetables until softened, 8 to 10 minutes; lentils will become darker in color.
3. Uncover, increase heat to high, add wine, and simmer for 1 minute. Add stock, juice from canned tomatoes, and 11/2 cups water. Bring to a boil, partially cover, and reduce heat to low, simmering until lentils are cooked but still hold their shape, 30 to 35 minutes. Remove and discard bay leaf.
4. Place 3 cups soup in blender and puree until smooth. Add pureed soup back to saucepan, and stir in vinegar, if using. Serve hot.