Back to the Cutting Board
Soup, Dinner | Servings: 4
Prep time: 10 min | Cook time: 1 hour 10 minutes | Total time: 1 hour 20 min
- 3 strips bacon, cut into 1/2 in. pieces
- 1 large onion, chopped
- 3 medium carrots, peeled, halved lengthwise and diced
- 2 celery stalks, halved lengthwise and diced
- 3 cloves of garlic, minced
- 2 tbsp. tomato paste
- 1 1/2 cup lentils, picked over and rinsed
- 1 bay leaf
- 1/2 tsp. dried thyme
- 3 1/2 cups (2 – 14.5 oz. cans) reduced-sodium chicken broth
- 2 cups water
- 1 tbsp. red-wine vinegar
- 1 1/2 tsp. salt
- 1/4 tsp. pepper
- Fresh, flat leaf parsley, chopped (optional)
- In a Dutch oven or other large pot with a lid, cook the bacon over medium-low until browned and crisp about 8-10 minutes. Pour off all but 1 tbsp. of the fat.
- Add the onion, carrots and celery and cook until softened, about 5 minutes.
- Add in the garlic and cook for about 30 seconds, until fragrant.
- Stir in the tomato paste and cook for 1 minute.
- Add the lentils, bay leaf, thyme, broth and water. Bring to a boil, then reduce to a simmer. Cover and cook until the lentils are tender, 30-45 minutes. Add more water if the soup becomes too thick while cooking.
- Stir in vinegar, salt and pepper. Remove bay leaf. Top with parsley and serve immediately.