Get To Warm Up And Get Nutrified With This Lentil Soup Recipe!
Ingredients
3 slices bacon (3 ounces), cut into ¼“ pieces
1 LG onion, chopped fine, about 1 ½ C
2 M carrots, chopped medium, about 1 cup
3 large garlic cloves, minced
1 Can (14.5 oz) diced tomatoes, drained
1 Bay leaf
1 ½ t Thyme, fresh, minced
¾ t ground black pepper
1 ½ t sea salt
1 C lentils, French, green, rinsed and picked through
½ C Dry white wine
6 C Chicken stock
2 t balsamic vinegar
3 T Parsley, fresh, flat, minced
Directions
Cook bacon in large stock pot or Dutch oven over medium-high heat, stirring
occasionally, until bacon is crisp. Add onion and carrots, cook, stirring occasionally for a
couple of minutes until vegetables become soft. Add garlic and cook until fragrant,
about 30 seconds. Stir in tomatoes, bay leaf, and thyme and 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 – 10 minutes.
Uncover, increase heat to high, add wine, and simmer. Add chicken stock and bring to
boil, cover partially, and reduce heat to low. Simmer until lentils are tender but still hold
their shape, 30 – 35 minutes, discard bay leaf.
Puree 3 cups soup in blender until smooth, then return to pot. Stir in vinegar and heat
soup over medium-low heat until hot, about 5 minutes. Stir in 2 tablespoons parsley and
serve. Garnish each bowl with some of the remaining parsley. Enjoy! ❤️
Adapted from Cooks Illustrated