makes about 2 quarts, serving 4 to 6
| 3 |
slices bacon (about 3 ounces), cut into 1/4-inch pieces |
| 1 |
large onion , chopped fine (about 1 1/2 cups) |
| 2 |
medium carrots , peeled and chopped medium (about 1 cup) |
| 3 |
medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon) |
|
1 can (14 1/2 ounces) diced tomatoes , drained |
| 1 |
bay leaf |
| 1 |
teaspoon minced fresh thyme leaves |
| 1 |
cup lentils (7 ounces), rinsed and picked over |
| 1 |
teaspoon table salt |
|
ground black pepper |
| 1/2 |
cup dry white wine |
| 4 1/2 |
cups low-sodium chicken broth |
| 1 1/2 |
cups water |
| 1 1/2 |
teaspoons balsamic vinegar |
| 3 |
tablespoons minced fresh parsley leaves |
1. Fry bacon in large stockpot or Dutch oven over medium-high heat, stirring occasionally, until fat is rendered and bacon is crisp, 3 to 4 minutes. Add onion and carrots; cook, stirring occasionally, until vegetables begin to soften, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, bay leaf, and thyme; cook until fragrant, about 30 seconds. Stir in lentils, salt, and pepper to taste; cover, reduce heat to medium-low, and cook until vegetables are softened and lentils have darkened, 8 to 10 minutes. Uncover, increase heat to high, add wine, and bring to simmer. Add chicken broth and water; bring to boil, cover partially, and reduce heat to low. Simmer until lentils are tender but still hold their shape, 30 to 35 minutes; discard bay leaf.
2. Puree 3 cups soup in blender until smooth, then return to pot; stir in vinegar and heat soup over medium-low until hot, about 5 minutes. Stir in 2 tablespoons parsley and serve, garnishing each bowl with some of remaining parsley.
