Lentil Soup

Ingredients

• Bacon, chopped fine
• Onion, chopped fine
• Carrot, peeled and cut into 1/4 inch pieces
• Tomato, cored, seeded, and chopped fine
• Garlic, minced
• Thyme, minced
• 1/2 cup Dried Lentils
• Salt
• 2 cups Chicken Broth
• 1 cup Water
• Bay Leaf
• Parsley, minced
• Balsamic Vinegar

Steps

1. Cook bacon in medium saucepan over medium heat until crispy, 5-7 minutes. Add onion and carrot and cook until softened, about 5 minutes. Stir in tomato, garlic, and thyme and cook until fragrant, about 30 seconds. Stir in lentils and salt. Reduce heat to medium-low, cover, and cook until lentils have darkened, 5-8 minutes.
2. Stir in broth, water, and bay leaf, scraping up any browned bits. Bring to a simmer, partially cover, and cook until lentils are tender but still hold their shape, 35-45 minutes.
3. Process 1-1/2 cups of soup in blender until smooth, about 2 minutes. Return processed soup to saucepan and stir to combine. Season with salt and pepper to taste. Sprinkle individual portions with parsley and drizzle with venegar before serving.

Variations

Curried Lentil Soup

Omit bacon. Heat 1 tbsp vegetable oil in medium saucepan over medium heat until shimmering. Add onion and carrot and proceed with recipe. Add 3/4 tsp curry powder and 1/2 tsp garam masala with tomato, garlic, and thyme. Substitute 1 tbsp minced cilantro for parsley.

Notes!

"The Complete Cooking For Two Cookbook" America's Test Kitchen